| Grilled Smoked Sausage With Marinated Grilled Vegetables
MARINADE:
1 quart of chicken broth (Swanson's)
3/4 ounce of cornstarch
1/2 quart of red wine vinegar
1/2 quart of extra virgin olive oil
1/2 teaspoon of salt
1 teaspoon of fresh basil, chopped
1 teaspoon of fresh oregano, chopped
1/2 teaspoon of fresh garlic, chopped
1 teaspoon of fresh thyme, chopped |
|
Bring stock (broth) to boil. Dilute cornstarch in a little cold water or stock (broth). Gradually incorporate the diluted cornstarch. 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.
VEGETABLES:
1 leek, cut in quarters
1 zucchini, sliced 1/8 inch thick
1 yellow squash, cut
1/8 inch thick
1 onion, sliced 1/8 inch thick
1 tomato, sliced 1/8 inch thick
4 smoked sausages
Heat grill. Lightly toss vegetables in marinade, just enough to coat. Place on grill and cook until tender, approximately 3 to 5 minutes (depending on size of vegetables). Grill smoked sausage alongside vegetables. Serve smoked sausage with arrangement of vegetables. Garnish with basil. |
