Grilled Chicken Sausages with Summer Vegetables

By late summer, my fridge is usually full of zucchini, summer squash, and tomatoes, and this is exactly the type of dinner I want to make with them. Chicken sausage is something I keep on hand pretty often too, so I can get everything onto the grill and have dinner ready in about 20 minutes.

I grill the sausage with zucchini, yellow squash, eggplant, and tomatoes, then chop the vegetables and toss them with balsamic vinegar and fresh basil. It’s simple, but you get smoky vegetables, juicy sausage, a little tang from the balsamic, and plenty of fresh summer flavor in every bite.

I also love how easy this one is to change up. Use whatever chicken sausage you like, swap in the vegetables you already have, or add potatoes or pasta if you want something a little heartier. It’s one of those meals I can make a few different ways depending on what’s in the fridge, which is always useful this time of year!

Before You Get Started

This recipe is simple, but choosing the right sausage and prepping the vegetables well makes grilling much easier.

• Chicken sausage: Precooked chicken or turkey sausage is the quickest option since it only needs to heat through and brown on the grill. If you’re using raw chicken sausage, you can also poach it first, then finish it on the grill for a few minutes to brown the outside!
• Sausage flavor: I usually reach for Italian-inspired flavors like sun-dried tomato, spinach and feta, or roasted garlic since they pair especially well with balsamic and basil.
• Summer vegetables: Zucchini, yellow squash, eggplant, and tomatoes all cook quickly on the grill. Try to choose vegetables that feel firm and fresh, so they hold their shape.
• Grill basket: A basket is especially useful for smaller pieces or softer vegetables that might be tricky to manage directly on the grates.

How to Make Grilled Chicken Sausages and Vegetables

Everything cooks quickly, so have the vegetables prepped and the balsamic and basil ready before you head to the grill.

1. Season the Vegetables

Toss the zucchini, summer squash, tomatoes, and eggplant with olive oil, salt, and pepper.

Keep the slices fairly uniform so they cook at a similar rate.

2. Grill the Chicken Sausage

Place the sausages on a medium-high grill.

Precooked chicken sausage usually needs about 3-4 minutes per side to heat through and develop grill marks. Raw sausages will need closer to 6-8 minutes per side, depending on their size.

If you’re using raw chicken or turkey sausage, cook it completely through. USDA guidance calls for poultry to reach 165°F internally. Food Safety and Inspection Service

3. Grill the Summer Vegetables

Place the vegetables directly on the grill or arrange them in a grill basket.

Cook for about 3-4 minutes per side until tender with lightly charred edges.

Pro tip: Tomatoes soften much faster than zucchini or eggplant, so keep a close eye on them and pull them off the grill as soon as they’re ready.

4. Finish with Balsamic and Basil

Roughly chop the grilled vegetables and transfer them to a serving bowl.

Drizzle with balsamic vinegar, add the fresh basil, and toss gently. Taste and add more salt or pepper as needed, then serve alongside the grilled sausages.

Recipe Tips and Tricks

There’s plenty of room to change this dinner based on what’s in season or already hanging around in your refrigerator.

• Cut vegetables evenly: Similar thickness matters more than having every piece look identical. Even pieces are much easier to grill without half the zucchini burning while the eggplant stages a protest.
• Pull vegetables off individually: They won’t necessarily finish at exactly the same time. Remove each vegetable when it’s tender and nicely browned.
• Try different vegetables: Bell peppers, asparagus, green beans, mushrooms, broccoli, and cauliflower can all work. Give denser vegetables extra time or put them in a grill basket.
• Change the herbs: Basil is my favorite with balsamic, but parsley, oregano, rosemary, thyme, or cilantro can all work depending on the sausage you choose.
• Add cheese: Crumbled feta, goat cheese, or freshly grated Parmesan is especially good over the warm balsamic vegetables.
• Use turkey sausage: Turkey sausage works exactly the same way and gives you another easy option depending on what’s available.
• Add potatoes: For a heartier all-grill dinner, partially cook small potatoes first, then finish them on the grill until browned and tender.

What to Serve with Grilled Chicken Sausages and Vegetables

The sausage and vegetables can easily stand on their own, but I usually add a carb or fresh salad when I’m feeding everyone for dinner.

• Pasta with Fresh No-Cook Tomato Sauce: This is one of my favorite summer pairings. Fresh tomatoes, basil, balsamic, and pasta fit right in with the flavors already happening on the grill.
• Grilled Red Potatoes: Keep the entire meal outside with tender potatoes and onions cooked right on the grill. I especially like these when the sausage and vegetables alone aren’t quite enough for hungry appetites.
• Healthy Kale Caesar Salad: A cool, crunchy Caesar salad gives you a nice contrast to the warm sausage and smoky vegetables.
• With grains: Add a grain when you want to make the sausage and vegetables a little more filling. Quinoa Tabbouleh with Lentils adds fresh herbs, cucumber, and tomatoes, while Cilantro Lime Quinoa keeps things simple and bright. Garlic Cilantro Brown Rice is another easy option, and plain couscous works well with the balsamic vegetables. For a lower-carb choice, serve everything over Cauliflower Rice!

Storage & Reheating

The leftovers hold up surprisingly well, although the vegetables will soften a little after refrigeration.

• Storage: Store the sausage and vegetables in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: The sausage can be frozen, but I don’t usually freeze the grilled vegetables since zucchini, squash, and tomatoes become much softer once thawed.
• Reheating: Warm everything briefly in a skillet, on the grill, or in the microwave until heated through.
• Leftovers: Slice the chicken sausage and vegetables and add them to pasta, grain bowls, wraps, or scrambled eggs. They’re especially easy to work into an Easy High Protein Pasta with marinara and greens, or use the sausage as a head start for Chicken Sausage Pasta with Broccoli.