Grilled Sausage with Dill Dip (Print Version)
# Ingredients:
→ Main Components
01 -
1 pound mild Italian sausage, casings removed (about 4 sausages)
02 -
1 pound mixed vegetables (bell peppers, zucchini, red onion, or asparagus)
03 -
2 tablespoons extra-virgin olive oil
04 -
Sea salt, to taste
05 -
Freshly cracked black pepper, to taste
→ Creamy Dill Dip
06 -
3 tablespoons extra-virgin olive oil
07 -
½ cup mayonnaise
08 -
2 cloves garlic, minced
09 -
2 tablespoons fresh dill, plus more to taste
10 -
½ teaspoon garlic powder
11 -
½ teaspoon onion powder
12 -
1 teaspoon fresh lemon juice
13 -
⅓ cup freshly grated Parmesan cheese
14 -
¼ teaspoon sea salt
15 -
Freshly cracked black pepper, to taste
# Instructions:
01 -
Preheat the grill to medium heat.
02 -
Place the sausages on the grill or grill pan and cook, rotating often, until cooked through, about 12 to 15 minutes.
03 -
In a medium bowl, toss the vegetables with olive oil, salt, and pepper. Transfer to a grill basket and place on the grill. Cook, rotating occasionally, until charred and tender, 6 to 8 minutes.
04 -
While the sausages and vegetables cook, combine olive oil, mayonnaise, minced garlic, dill, garlic powder, onion powder, lemon juice, Parmesan, salt, and pepper in a blender or food processor. Blend until smooth.
05 -
Slice the sausage and arrange on a platter with the grilled vegetables. Drizzle with the creamy dill dressing and serve immediately.
# Notes:
01 -
The vegetables can be customized based on seasonal availability or personal preference.
02 -
The dip can be made ahead and refrigerated for up to 3 days.