Grilled Italian Sausage and Vegetables Platter
Perfect for entertaining or a family dinner with leftovers this grilled Italian sausage and vegetables platter is delicious and sure to please.
I love platters filled with all kinds of goodies that’s perfect for dinner or when you’re entertaining. Frankly anything made on a grill like these Grilled Portobello Mushrooms with Bruschetta and this  Grilled Chicken with Caesar Marinade are perfect for any type of dinner you’re having. I love that they are adaptable to the size of your dinner party.
Why You'll Love This Recipe
- You can adapt it to the size of your dinner guests.
- Some items can be made or prepped ahead of time.
- Can be made entirely gluten-free
Ingredients
Italian Sausage – Use your favorite hot or sweet Italian Sausage links
Peppers – A mix of red and green bell peppers
Zucchini – 1 medium to large zucchini
Onion – Use a large Vidalia Onion
Salt – Fine sea salt or regular table salt
Garlic Powder – For a nice flavor
Black Pepper – Use fresh ground for the best flavor
Olive Oil – A good quality extra-virgin olive oil
Gluten-Free/Sourdough Bread – A good gluten-free option is this Deli Style Sourdough Bread, or you can use your favorite regular sourdough bread.
Butter – Salted butter if you have that on hand but if not unsalted will work well, just add a sprinkle of salt.
Mozzarella Cheese – Fresh mozzarella cheese that’s been sliced.
Parsley – Fresh flat leaf parsley
Red Wine Vinegar – For a flavor boost
Instructions
- Wash then cut the red and green peppers in half and remove the seeds. Place the cut peppers into a large bowl.
- Wash and trim the ends off of the zucchini. Then cut the zucchini into large diagonal slices and add them to the bowl with the peppers.
- In a small bowl, combine the sea salt, 3/4 tsp of garlic powder, and black pepper. Sprinkle it over the peppers and zucchini, then drizzle 3 tbsp of olive oil over the vegetables. Mix it all together and set it aside.
- Peel the Vidalia onion and then cut it into thick slices, trying to keep each slice intact as much as possible. Set it aside in a bowl or a plate.
- Butter the gluten-free/sourdough bread then sprinkle a pinch of garlic powder onto each slice.
- Pre-heat the grill and when it’s hot enough add the peppers and zucchini. Grill turning over as needed until they are soft and slightly charred. Remove to a bowl, cut the peppers into large thick strips. Once the peppers are cut drizzle the peppers and zucchini with extra virgin olive oil and red wine vinegar, while they are still warm.
- Drizzle the onions with a bit of olive oil then place them onto the grill, flipping as needed until they are soft and slightly charred.
- Place the bread onto the grill and toast slightly on each side then remove to a platter, then cut the bread in half long ways so it looks almost like thick breadsticks.
- Grill the sausages until no longer pink or until 160°F. Then remove to a platter.
To Assemble The Platter
- Arrange each item on the platter in sections.Â
- Layer the fresh mozzarella slices then sprinkle with salt and pepper and drizzle the slices with olive oil.
- Top the entire platter with minced parsley and serve.
Recipe Tips
- Cut the zucchini into diagonal chunks to prevent them from falling through the grill grates
- Grill the veggies first so when the other items are grilling you can finish preparing them
- If you can find thin sliced mozzarella cheese use that, however regular sliced mozzarella cheese will work just ask well
Grilled Italian Sausage and Vegetables Platter
Perfect for family dinners or get togethers, grilled Italian sausage, tender grilled veggies, along with toasted garlic bread, and cheese.
Yield: 6
Calories: 1375kcal
Materials
- 3 Red Bell Peppers
- 2 Green Bell Peppers
- 2 Zucchini, medium size cut into diagonal chunks
- 1 large Vidalia Onion
- 1 tsp Sea Salt Use fine sea salt
- 3/4 tsp Garlic Powder
- 1/2 tsp Black Pepper
- 6 tbsp divided Extra Virgin Olive Oil
- 5 slices Gluten-Free/Sourdough Bread
- 2-3 tbsp Butter, salted
- 3 lbs Sweet Italian Sausage can use hot Italian Sausage if desired
- 16 oz Mozzarella Cheese, fresh sliced
- 1 tbsp Parsley, minced
- 1 tbsp Red Wine Vinegar
Instructions
Make the Garlic Seasoning
- In a small bowl combine the sea salt, 3/4 tsp of garlic powder, and the black pepper. Set aside.
Prepare the Veggies
- Wash then cut the red and green peppers in half and remove the seeds. Place the cut peppers into a large bowl.
- Trim the ends off of the zucchini, then cut them into large diagonal slices and add then to the bowl with the peppers in it.
- Sprinkle the garlic seasoning all over the peppers and zucchini then drizzle 3 tbsp of olive oil over the vegetables. Stir to mix it all together and set it aside.
- Peel and slice the onion into thick slices trying to keep each slice whole for easier grilling. Drizzle both sides of the slices lightly with olive oil and sprinkle with salt.
- Butter one side of the gluten-free/sourdough bread then sprinkle it lightly with garlic powder.
- Pre-heat the grill and when it's hot enough 400°F, add the peppers and zucchini and onions, working in batches if necessary.
- Cook the veggies, turning them as needed until they are soft, tender, and slightly charred. Remove them to a bowl, separating the onions from the rest of the veggies.
- Cut the peppers into thick strips and return to them to the bowl and drizzle them with 3 tbsp of olive oil and the red wine vinegar. Mix well.
- Place the sourdough bread onto the grill and toast lightly on both sides, then remove to a platter. Cut them in half vertically (so they look like thick breadsticks)
- Add the Italian sausage to the grill and cook until they are no longer pink or until 160°F.
Assemble The Platter
- Add each individual item to the platter in sections. Layer the mozzarella onto a section of the platter, drizzle it with olive oil and sprinkle it with salt and pepper.
- Sprinkle the platter with the fresh minced parsley.
Notes
Use gluten-free bread if needed for the breadsticks ( it's an optional item but not necessary to the whole platter).
If you can find the thin pre-sliced mozzarella use that as it gives you more servings of cheese. However, the regular fresh sliced or ball of mozzarella cheese also works.
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Nutrition
Serving: 1g | Calories: 1375kcal | Carbohydrates: 43g | Protein: 57g | Fat: 108g | Saturated Fat: 40g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 49g | Trans Fat: 0.2g | Cholesterol: 242mg | Sodium: 2885mg | Potassium: 1137mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2826IU | Vitamin C: 128mg | Calcium: 484mg | Iron: 6mg
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