Grilled Squash and Sausages with Sauce Verte from Kitchen Garden Cookbook
Ingredients
- Sauce Verte
- 1/3 cup (1 ounce/30 g) packed fresh basil leaves
- 1 green onion, coarsely chopped
- 2 tablespoons packed fresh flat-leaf parsley leaves
- 2 tablespoons capers
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh oregano leaves
- 2 teaspoons Dijon mustard
- 1 clove garlic, coarsely chopped
- 3 tablespoons extra-virgin olive oil
- 2 pounds (1 kg) summer squash, such as pattypan, zucchini, or crookneck, trimmed and halved lengthwise
- Extra-virgin olive oil, for brushing
- Kosher salt and freshly ground pepper
- 6 French garlic or hot Italian sausages, about 1 1/2 pounds (750 g) total weight
- 2 tablespoons fresh flat-leaf parsley leaves
Instructions
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