Grilled Sausages With Summer Vegetables

• 3/4 cup peach preserves
• 1/2 cup reduced-sodium soy sauce
• 3 tablespoons minced fresh gingerroot
• 3 tablespoons water
• 3 garlic cloves, minced
• Dash hot pepper sauce, optional
• 4 medium sweet red peppers
• 1 medium eggplant
• 3 small zucchini
• 2 small yellow summer squash
• 12 hot Italian pork or turkey sausage links (4 ounces each)

1. Place the first 5 ingredients in a blender; if desired, add pepper sauce. Cover and process until blended.
2. Cut peppers lengthwise in half; remove seeds. Cut eggplant lengthwise into 1/2-in.-thick slices. Cut zucchini and yellow squash lengthwise into quarters. Place all vegetables in a large bowl; drizzle with 1/2 cup of the sauce and toss to coat.
3. Place vegetables on a greased grill rack. Grill, covered, over medium heat 8-10 minutes or until tender and lightly charred, turning once. Cool slightly. Reduce grill temperature to medium-low heat.
4. Cut vegetables into bite-sized pieces. Toss with additional 1/4 cup sauce; keep warm.
5. Grill sausages, covered, over medium-low heat 15-20 minutes or until a thermometer reads 160u0b0 for pork sausages (165u0b0 for turkey sausages), turning occasionally. Remove sausages from grill; toss with remaining sauce. Serve with vegetables.

peach preserves, soy sauce, fresh gingerroot, water, garlic, hot pepper sauce, sweet red peppers, eggplant, zucchini, pork

Taken from www.tasteofhome.com/recipes/grilled-sausages-with-summer-vegetables/ (may not work)