Grilled Sausages and Panzanella

Name: Grilled Sausages and Panzanella
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6 serving
Ingredients: 2 sweet bell peppers; ½ English cucumber; ½ small red onion; ½ cup seedless kalamata olives; 2 cups Cherry or grape tomatoes; ½ cup Pepperoncini peppers; 1 ounce can SPROUTS artichoke quarters; ¼ cup SPROUTS sun-dried tomatoes in oil; 3 green onions; 2 lemons; 3 large cloves garlic; 2 teaspoons Dijon mustard; 1 tablespoon juice from pepperoncini pepper jar; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 1 tablespoon capers; 2 tablespoons freshly chopped parsley; 1 tablespoon freshly chopped mint; ⅓ cup olive oil; 3 greek pitas; 1 tablespoon olive oil; 2 pounds SPROUTS Butcher Shop Chicken Spinach Feta Sausages; 1½ cups water

User Reviews

5.0

18 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings
6
Calories
581 kcal
Course
Main Course
Cuisine
Mediterranean

Grilled Sausages and Panzanella

Andrew Underwood

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A hearty, delicious Greek-inspired panzanella salad with grilled pita bread, spinach and feta chicken sausages and a tangy, garlicky lemon mint vinaigrette. This is an ideal meal for summer alfresco dining.

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Ingredients

Servings

FOR THE SALAD:

2 sweet bell peppers red, yellow or orange
½ English cucumber diced
½ small red onion cut into small dice
½ cup seedless kalamata olives sliced in half
2 cups Cherry or grape tomatoes halved
½ cup Pepperoncini peppers roughly chopped
1 ounce can SPROUTS artichoke quarters chopped
¼ cup SPROUTS sun-dried tomatoes in oil chopped
3 green onions thinly sliced

FOR THE LEMON HERB VINAIGRETTE:

2 lemons zested and juiced
3 large cloves garlic minced
2 teaspoons Dijon mustard
1 tablespoon juice from pepperoncini pepper jar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon capers chopped
2 tablespoons freshly chopped parsley
1 tablespoon freshly chopped mint
⅓ cup olive oil

FOR THE GRILLED SAUSAGES & PITAS:

3 greek pitas
1 tablespoon olive oil
2 pounds SPROUTS Butcher Shop Chicken Spinach Feta Sausages
1½ cups water

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Instructions

ROAST THE BELL PEPPERS:

Preheat the oven to 375°. Place the bell peppers on a sheet pan lined with foil or parchment paper and roast the peppers for 30 minutes or until the skins are blackened and the flesh is soft. Remove from the oven and transfer to a bowl covered with plastic wrap. Let sit until the peppers are cool enough to handle.

ASSEMBLE THE SALAD:

While the peppers are cooking/cooling, prep the salad. Into a large bowl, add the cucumber, red onions, kalamata olives, tomatoes, pepperoncini peppers, artichokes, sun dried tomatoes and green onions. Toss to combine.

MAKE THE LEMON MINT VINAIGRETTE:

In a glass measuring cup or small bowl, combine the zest and juice from two lemons, garlic, dijon mustard, salt, pepper, capers and pepperoncini juice. Whisk together to combine. Drizzle in the olive oil while whisking constantly until the dressing is emulsified. Stir in the fresh mint and parsley and set aside.

FOR THE SAUSAGES:

Preheat the grill to 400°.
Lightly brush the pita with olive oil on both sides.
Bring a shallow pan of water to a low simmer over medium low heat. Add the sausages and simmer for 5-8 minutes, turning once until the sausages are poached and mostly cooked. Do not boil the sausages or they could burst.
Remove the sausages from the pan and place on a baking sheet. Lightly brush the sausages with the remaining olive oil.
Place the sausages on the grill and cook on each side about 3-4 minutes or until the sausages take on a bit of color and grill marks. Transfer the sausages to a platter.

FOR GRILLED PITA BREAD:

Brush both sides of the pita bread with olive oil and place the pitas, bubbly side up on the grill. Heat the bread for 2-3 minutes or until it starts to brown and take on the grill marks. You'll also notice that the bread will puff and swell a bit. Flip the pitas and cook for an additional 2-3 minutes. Transfer to a cutting board.

ASSEMBLE THE PANZANELLA:

Cut the pita bread into one inch pieces and add to the vegetables. Lightly dress the salad with a few tablespoons of the dressing and toss to coat. If it needs more dressing, add it one or two tablespoons at a time, but don't overdress. Any remaining dressing can be spooned over another salad or used to dress a piece of chicken or fish the next day (also good for dipping with extra pita bread).
Transfer the salad to a serving bowl and cut the sausages into large chunks. Arrange the sausages in the bowl with the salad and serve.

Nutrition Information

Show Details

Calories 581kcal (29%) Carbohydrates 35g (12%) Protein 28g (56%) Fat 38g (58%) Saturated Fat 6g (30%) Cholesterol 106mg (35%) Sodium 2146mg (89%) Potassium 462mg (13%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 2560IU (51%) Vitamin C 96.9mg (108%) Calcium 68mg (7%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 581 kcal

% Daily Value*

Calories	581kcal	29%
Carbohydrates	35g	12%
Protein	28g	56%
Fat	38g	58%
Saturated Fat	6g	30%
Cholesterol	106mg	35%
Sodium	2146mg	89%
Potassium	462mg	10%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	2560IU	51%
Vitamin C	96.9mg	108%
Calcium	68mg	7%
Iron	2.8mg	16%