these summery grilled vegetables and sausage with spicy peanut sauce are brought to you in partnership with della rice.
grilled vegetables and sausages with spicy peanut sauce: this simple dinner recipe has become one of my favorite go-tos this summer. besides being delicious, it’s super simple and i always have at least 90% of the ingredients on hand. let’s discuss, shall we?
ok, so, grilled vegetables and sausages with spicy peanut sauce. given that it’s summer, anytime we can heat up the outdoors instead of the kitchen, i’m in. as i haven’t yet tried to grill rice (though i think maybe it could be done…and now i kind of want to try it…), i do cook that in the kitchen but the vegetables (onion and broccoli) and sausage (hot italian turkey for me, please) all get cooked outside. where it’s already hot. perfect.
as far as the veggies themselves, i always have a supply of onions and i buy broccoli most weeks, because it has secretly snuck up on me over the years and become one of my favorite vegetables.
hot italian turkey sausage basically has a permanent spot in my freezer (do your future self a favor and separate the links and freeze them so they are not touching each other so that you can always just defrost exactly the number you need, rather than the number that are fused together). then all we need is sriracha (check!) and peanut butter (check!).
the onion and broccoli take a few minutes longer so we give them a quick headstart then we add the sausage to the grill. while this goodness is going on outside, we cook the rice and stir together the world’s easiest sauce (seriously; it passes my husband’s 3 ingredient rule): sriracha + peanut butter + water. by the time the rice is cooked, everything else is done and dinner is served.
if ever there was a meal to keep the frozen pizza at bay (bonus: not having to turn the oven on!), it is this super simple grilled vegetables and sausages with spicy peanut sauce. in fact, i think i’m going to add this to next week’s meal plan right now…
- 1 cup uncooked rice (brown basmati rice is my default/favorite)
- 1 ½ tablespoons sriracha
- 1 ½ tablespoons high smoke point oil, such as extra light olive oil
- 2 yellow onions, thickly sliced in rings and kept together (don’t pull the rings apart)
- 2 medium-large heads of broccoli, cut into bite sized pieces
- 4 hot italian (turkey) sausages
- 2 tablespoons peanut butter
- 1 – 2 tablespoons sriracha
- 2 tablespoons water
- combine peanut butter, 1 tablespoon of sriracha, and 2 tablespoons of water in a small bowl. i recommend starting with 1 tablespoon sriracha, tasting, and adding more if you like. i have a medium spice tolerance and find sauce made with 2 tablespoons of sriracha to be at my upper limit of spice tolerance. set sauce aside.
- cook the rice according to package directions.
- preheat the grill so that you have a medium-hot fire (350 – 375° F) with direct and indirect heat zones.
- in a small bowl, combine the 1 ½ tablespoons sriracha and 1 ½ tablespoons oil. have a grill basket handy. coat both sides of the onion slices with the sriracha/oil mixture; set in the grill basket in a single layer. in a large mixing bowl, toss the broccoli with the remaining sriracha/oil mixture. transfer the broccoli to the grill basket and spread it out in an even layer.
- set the grill basket on the grill in the indirect heat zone. cook the vegetables for 10 minutes, turning the vegetables over halfway through, before adding the sausages over direct heat. every 4 – 5 minutes, turn the sausages and flip the veggies around a bit in the basket so that the same ones aren’t on the bottom the whole time. depending on how your heat is set up, you may want to rotate the grill basket periodically too. cook everything for about 12 – 16 minutes, until the sausages are cooked through (165° F for turkey). once the sausages are done, take them off the grill and move the grill basket over direct heat to finish cooking for the last few minutes (about 5). the veggies are done when they are crisp tender and have some brown (but hopefully no black) spots.
- to serve, divide rice and sausages among 4 plates. add broccoli and onions (you may have extra vegetables). serve, passing spicy peanut sauce at the table (you may need to add a teaspoon of water to the sauce to thin it out if it thickened while standing). leftovers keep well in an airtight container (store the sauce separately) in the fridge for several days and microwave well. leftover veggies are delicious with eggs, in wraps, alongside grilled chicken… you get the idea.
what else we’re eating:
i’m in the final stages of testing a recipe for sesame ginger salmon that i’m excited to share with you soon. in the meantime, dinner the other night included grilled chicken that i marinated in this spicy miso paste. yum. i just used one kind of miso paste, the kind i mentioned here (which you could also just make if you don’t happen to have a container of that spicy miso paste in the back corner of your freezer, behind the turkey sausages, demanding to know when he’s going to get used up). verdict: green light
this post is brought to you in partnership with della rice. thank you for supporting brands i love to use in my kitchen; sponsored posts such as this help behind the scenes at tasty seasons! all opinions in this (and every) post are my own.