Turkey grill with pesto dressing

4
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
Parboiling the sausages in this recipe allows you to grill them evenly in minutes without charring the outsides. Feel free to use any variety of chicken or turkey sausage you prefer - both sweet and spicy sausage types will work well in this recipe. You can also vary the types of veggies, depending on what you have on hand. Mixed baby peppers, whole scallions, and thick fennel chunks are all super tasty. Serve with grilled or boiled corn on the cob for a quintessential summer meal.

Ingredients

basil

½ cup(s), packed

fat free vegetable broth

¼ cup(s)

grated Parmesan cheese

1 Tbsp

olive oil

1 tsp

pine nuts

1 Tbsp

garlic clove(s)

1 medium clove(s), crushed

uncooked turkey sausage(s)

10 oz, sweet variety

fresh tomato(es)

4 medium, plum,

uncooked zucchini

2 medium

uncooked onion(s)

1 medium, red

table salt

¼ tsp

Instructions

  1. To prepare dressing, combine basil, broth, Parmesan, oil, pine nuts and garlic in a blender. Process until pureed. Set aside.
  2. Heat grill. In a saucepan, combine sausages and enough water to cover; heat to a simmer and cook 8 minutes. Drain and set aside to cool slightly.
  3. Cut tomatoes in half lengthwise and arrange in a single layer, cut-side up, on a baking sheet. Cut zucchini crosswise diagonally into 3/4-inch-thick slices and red onion into 4 thick slices; place vegetables on baking sheet. Sprinkle with salt and coat lightly with cooking spray.
  4. Grill vegetables, placing oiled-side down first, until lightly browned, about 2 to 3 minutes for tomatoes and zucchini, a little longer for onion. Turn and grill other side. Remove vegetables to serving platter and pour dressing over all.
  5. Cut sausages in half lengthwise (if some of the casing becomes loose, peel off and discard). Grill sausages, cut-side down, until lightly browned and cooked through, about 3 minutes. Transfer to platter with vegetables and serve.

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