Grilled Italian Sausage with Marinated Tomatoes

Ingredients

• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon fresh-ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 1/2 tablespoons olive oil
• 3 vine-ripened tomatoes, each cut into 6 slices
• 1/3 red onion, thinly sliced
• 6 (4 ounce) mild Italian sausage links
• 6 French rolls, halved lengthwise

Directions

1. Preheat an outdoor grill for medium heat.
2. Whisk together red wine vinegar, balsamic vinegar, salt, pepper, oregano, basil, and olive oil in a small bowl. Arrange the tomato and onion slices on a serving platter, and pour dressing overtop. Allow to marinate at room temperature while you cook the sausages.
3. Pierce the sausages with the tip of a sharp knife a few times, then place onto the grill. Cook until no longer pink in the center, turning them frequently so that they cook evenly and have lightly browned, about 15 minutes total. Serve on French rolls with marinated tomatoes and onions.

Zucchini Boats

Ingredients

• 2 medium zucchini
• 1 slice white bread, torn into small pieces
• 1/4 cup bacon bits, grilled chicken, or other cooked meats or your choice.
• 1 tablespoon minced black olives
• 1 jalapeno pepper, minced
• 3 tablespoons diced green chile peppers
• 1/4 cup minced onion
• 1/4 cup chopped tomato
• 6 tablespoons shredded sharp Cheddar cheese
• 1 pinch dried basil
• seasoned salt to taste
• ground black pepper to taste

Directions

1. Prepare the grill for indirect heat.
2. Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.
3. In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and Cheddar cheese. Season with basil, seasoned salt, and pepper.
4. Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil.
5. Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.

Grilled Sausage with Potatoes and Green Beans

Ingredients

• 3/4 pound fresh green beans, trimmed and halved
• 1/2 pound red potatoes, quartered
• 1 large onion, sliced
• 1 pound smoked sausage, cut into 1 inch pieces
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon vegetable oil
• 1 teaspoon butter
• 1/3 cup water

Directions

1. Preheat an outdoor grill for high heat.
2. On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
3. Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

Bacon Wrapped Jalapenos

Ingredients

• 6 fresh jalapeno peppers, halved lengthwise and seeded
• 1 (8 ounce) package cream cheese
• 12 slices bacon

Directions

1. Preheat an outdoor grill for high heat.
2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
3. Place on the grill, and cook until bacon is crispy.