Name: Marinated Summer Veggies with Chicken Sausage
Prep time: 50 min
Cook time: 8 min
Total time: 58 min
Ingredients: 2 tsp. olive oil; 2 Tbsp. balsamic vinegar; 2 Tbsp fresh lime juice; 2 cloves garlic, chopped; Sea salt (or Himalayan salt) and ground black pepper (to taste; optional); 1 lb. green beans, ends removed; 2 medium zucchini, sliced; 2 medium summer (crookneck) squash, sliced; 1 cup halved cherry tomatoes; 1 medium green bell pepper, sliced; 1 medium red onion, sliced; 4 cooked chicken sausages, sliced; 2 Tbsp chopped fresh basil

What’s a light, refreshing meal that’s not a salad? Marinated summer vegetables with chicken sausage.

No one wants to spend hours in the kitchen over a hot stove, and there are only so many greens you can eat before your taste buds start demanding more action.

In this flavor-rich dish, colorful summer vegetables like zucchini, squash, cherry tomatoes, bell peppers, and green beans soak in a tart marinade; chicken sausage adds a boost of protein.

Pro tip: Make sure to use an all-natural chicken sausage to avoid preservatives and keep the sodium low.

Balsamic vinegar, fresh lime juice, and garlic add a refreshing kick and brightness, and a sprinkle of fresh basil creates a “right-from-the-garden” flavor.

Since this recipe only includes some chopping and slicing, you can prep well beforehand or do a big chop-and-slice session to cook up a bigger batch.

If you manage to have leftovers, pack them up for tomorrow’s lunch.

No need to warm it up; it’s just as tasty and refreshing straight out of the fridge.

The best part?

No “Top Chef” skills needed here — chop, marinate, and cook. That’s it.

And if you don’t want to broil it (and yourself) in a hot kitchen, you can throw it all on a sheet pan and cook it on the grill — no muss, no fuss.

3.66 from 199 votes

Marinated Summer Veggies with Chicken Sausage

In this flavor-rich dish, colorful veggies like zucchini, squash, cherry tomatoes, bell peppers, and green beans soak in a tart marinade; chicken sausage adds a boost of protein.

Course lunch

Keyword vegetables

Prep Time 50 mins

Cook Time 8 mins

Total Time 58 mins

Servings 4 servings

Calories 273 kcal

Author Beachbody

Ingredients

2 tsp. olive oil
2 Tbsp. balsamic vinegar
2 Tbsp fresh lime juice
2 cloves garlic, chopped
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 lb. green beans, ends removed
2 medium zucchini, sliced
2 medium summer (crookneck) squash, sliced
1 cup halved cherry tomatoes
1 medium green bell pepper, sliced
1 medium red onion, sliced
4 cooked chicken sausages, sliced
2 Tbsp chopped fresh basil

Instructions

To make marinade, combine oil, vinegar, lime juice, and garlic in a medium bowl; whisk to blend.
Season with salt and pepper, if desired; whisk to blend. Set aside.
Place green beans, zucchini, summer squash, tomatoes, bell pepper, and onion in a re-sealable plastic bag (or large bowl). Add marinade; shake to blend. Let sit for 30 minutes.
Preheat grill or broiler to high.
Place veggie mixture on a large sheet pan (or broiler pan). Add sausages; mix well. Spread out evenly.
Grill or broil for 4 to 8 minutes, turning occasionally, until vegetables begin to soften.
Sprinkle with basil before serving.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Container Equivalents

3 Green
1 Red
½ tsp.

2B Mindset Plate It!
A great dinner option. Add an FFC for lunch.

Photos by Amanda Meixner and Dani Paris.