Ingredients Jump to Instructions ↓

  1. --HERB MARINADE-- 1 qt Chicken Broth (Swanson's)

  2. 3/4 oz Corn starch

  3. 1/2 qt Red wine vinegar

  4. 1/2 qt Extra virgin olive oil

  5. 1/2 t Salt

  6. 1 t Chopped fresh basil

  7. 1 t Chopped fresh oregano

  8. 1/2 t Chopped fresh garlic

  9. 1 t Chopped fresh thyme

  10. --VEGETABLES-- 1 Leek cut in quarters

  11. 1 Zucchini sliced

  12. 1 Yellow squash

  13. 1 Onion sliced

  14. 1 Tomato sliced

  15. 1/8" thick

  16. 4 Smoked sausages

Instructions Jump to Ingredients ↑

  1. Bring stock (broth) to boil. Dilute corn starch in a little cold water or stock (broth). Gradually incorporate the diluted corn starch. Stir until the stock is thick enough to lightly coat back of spoon. Allow stock to cool. When cool, incorporate the vinegar and oil along with herbs into food processor. Add salt to taste. Heat grill. Lightly toss vegetables in marinade, just enough to coat. Place on grill and cook until tender, approximately 3-5 minutes (depending on size of vegetables). Grill smoked sausage alongside vegetables. Serve smoked sausage with arrangement of vegetables. Garnish with basil.


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