This is kinda like a grilled melange salad. Everything goes over flames together and the bonding experience leads to a tasty meal.
I used a local ranch’s (Willow-Witt) goat sausage with pistachios for this. Incredible. But the simple flavors here will go with many sausage options, particularly anything with a Mediterranean flair. Think olives, basil, sun-dried tomato, or fennel.
It’s a simple weeknight sort of dish, but you wouldn’t be embarrassed if a few folks unexpectedly dropped by. Leftovers would be great at work the next day.
Grilled Sausage, Zucchini, Mushrooms, and Onions w/ Feta
2 large zucchini, cut in half lengthwise
6 large button mushrooms, cut in half
1 large sweet onion, cut into thick rings
4 oz. feta cheese, crumbled
olive oil, for brushing everything
kosher salt and fresh ground pepper, to taste
1) Preheat grill (if gas, turn on high for 10 minutes; if charcoal, light and wait until coals are white and hot). Meanwhile, brush everything with olive oil, especially sides that will come into contact with grill. Sprinkle S&P over zucchini, mushrooms, and onions.
2) Turn heat down (if gas grill) to medium-high and put everything on grill, veggies with cut sides down. This time, for me, everything cooked at the same time, but keep an eye on your veggies and pull off the ones that are done and have great scorch marks. Also, sausages have a habit of causing major flare-ups, so stay close. You’ll want to flip sausages and onions about 3 minutes into the cooking process. Another 3-4 minutes should finish them (put sausages away from flames on indirect heat if you think they need another minute to cook through).
3) Cut sausage, zucchini, and mushrooms into bite-size pieces, toss into large heat-proof bowl (not plastic!) with onions. Sprinkle feta over and stir the whole mess together. Then eat!