Sweet And Spicy Grilled Vegetables With Chicken Sausage

• 3/4 cup peach preserves
• 1/4 cup light soy sauce
• 2 tablespoons ginger root, finely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon Asian hot chili sauce, such as Sriracha
• 1 medium-size eggplant, halved lengthwise and cut into 1/2-inch-thick slices
• 2 large zucchini, cut diagonally into 1/3-inch-thick slices
• 2 summer squash, cut diagonally into 1/3-inch-thick slices
• 3 assorted sweet peppers, seeds removed, each cut into 4 pieces
• 4 tablespoons vegetable oil
• 1 12 ounce package cooked chicken and apple sausages
• 1/2 pound pound whole-wheat spaghetti, cooked following package directions

1. Sauce:
2. 1. In a small bowl, whisk together the preserves, soy sauce, ginger, garlic and chili sauce. Stir in 2 tablespoons water. Set aside.
3. 2. Heat gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray.
4. Vegetables and Sausage:
5. 3. In a large bowl, toss the vegetables with the vegetable oil. Grill in batches for about 5 minutes per side, brushing the sauce over the vegetables every few minutes. Brush the sausage with the sauce and grill for about 3 minutes per side, until nicely browned. Remove to a cutting board and slice into chunks on the bias.
6. 4. Toss the pasta with the remaining sauce and serve alongside vegetables and sausage.

peach preserves, light soy sauce, ginger root, garlic, chili sauce, eggplant, zucchini, summer, sweet peppers, vegetable oil, chicken, directions

Taken from www.epicurious.com/recipes/member/views/sweet-and-spicy-grilled-vegetables-with-chicken-sausage-52899791 (may not work)