Foodie Friday: Summer Veggies and Chicken Sausage

Author: Beachbody

Serves: 4 servings

Ingredients

• 2 tsp. olive oil
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. fresh lime juice
• 2 cloves garlic, chopped
• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
• 1 lb. green beans, ends removed
• 2 medium zucchini, sliced
• 2 medium summer (crookneck) squash, sliced
• 1 cup halved cherry tomatoes
• 1 medium green bell pepper, sliced
• 1 medium red onion, sliced
• 4 cooked chicken sausages, sliced
• 2 Tbsp. chopped fresh basil

Instructions

1. To make marinade, combine oil, vinegar, lime juice, and garlic in a medium bowl; whisk to blend.
2. Season with salt and pepper, if desired; whisk to blend. Set aside.
3. Place green beans, zucchini, summer squash, tomatoes, bell pepper, and onion in a re-sealable plastic bag (or large bowl). Add marinade; shake to blend. Let sit for 30 minutes.
4. Preheat grill or broiler to high.
5. Place veggie mixture on a large sheet pan (or broiler pan). Add sausages; mix well. Spread out evenly.
6. Grill or broil for 4 to 8 minutes, turning occasionally, until vegetables begin to soften.
7. Sprinkle with basil before serving.

Tips:

1. Look for all-natural chicken sausage that does not have preservatives and is not high in sodium.
2. You can start with raw or cooked sausage, just make sure it’s cooked when you add it to the veggies.