Bright-tasting sauce verte (green sauce) perks up the sausages and squash in this summery grilled meal. The sauce is also great with grilled chicken and fish.
Grilled Squash and Sausages with Sauce Verte
For the sauce verte:
1/3 cup (1 oz./30 g) fresh basil leaves
1 green onion, chopped
2 Tbs. fresh flat-leaf parsley leaves,
2 Tbs. capers
1 Tbs. fresh lemon juice
1 Tbs. fresh oregano leaves
2 tsp. Dijon mustard
1 garlic clove, coarsely chopped
3 Tbs. extra-virgin olive oil
2 lb. (1 kg) summer squash such as pattypan, zucchini, or crookneck, trimmed and halved lengthwise
Extra-virgin olive oil for brushing
Kosher salt and freshly ground pepper
6 French garlic or hot Italian sausages, about 1 1/2 lb. (750 g) total weight
2 Tbs. fresh flat-leaf parsley leaves
To make the sauce, in a food processor, combine the basil, green onion, parsley, capers, lemon juice, oregano, mustard, and garlic and process until finely chopped. With the processor running, slowly pour in the olive oil and process until the mixture forms a chunky purée. (The sauce can be covered and refrigerated for up to 3 days.)
Prepare a medium fire for direct-heat cooking in a charcoal or gas grill.
Brush the squash halves with olive oil and season on all sides with salt and pepper. Arrange the squash halves and sausages on the grill directly over the fire and grill, turning as needed, until the squash halves are just tender when pierced with a sharp knife, about 4 minutes. Transfer the squash halves to a platter, and toss with about 1/3 cup (3 fl. oz./80 ml) of the sauce. Continue grilling the sausages, turning as needed, until cooked through, about 4 minutes longer.
Transfer the sausages to the platter with the squash, sprinkle with the parsley, and serve. Pass the remaining sauce at the table. Serves 4 to 6.
Find more recipes inspired by fruits, vegetables or herbs grown in your own garden in Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley.