Fire up the grill and take the weekly meal prep outdoors when you make this low-carb recipe for Grilled Sausage & Veggies with Cauliflower Rice.
This post was created in partnership with Sprouts Farmers Market. Thank you for supporting brands that make The Nutrition Adventure possible! This post contains Amazon affiliate links.
Grilling season is officially among us in Tennessee! I’m still relatively new to grilling but slowly learning as I try new recipes and techniques. I’m all ears if you have some great grilling tips to share!
When I learned that Sprouts Farmers Market makes handcrafted sausages in-store, I was definitely excited to give them a try. There were several options to choose from at the Sprouts Butcher Shop including pork or chicken sausages, and different flavors like Sweet or Hot Italian, Feta & Spinach, and Hatch Green Chile, which is what I used in this recipe. I couldn’t decide between the chicken or pork Hatch Green Chile sausages, so I just got them both!
Hatch chiles are known more for their smoky flavor rather than spiciness, and these handcrafted Hatch Green Chile sausages were not spicy at all. Since I had some flavors of the Southwest going on, I thought some chili powder was a good choice for seasoning the veggies.
Making Vegetable Packets for the Grill
To create the vegetable packets for the grill, you’ll start with two sheets of aluminum foil, about 12in. x 12in. Evenly divide all of the vegetables between the two sheets of aluminum foil, piling them in the middle of the foil. Drizzle with a tablespoon of olive oil over each pile of vegetables, then add Garlic & Herb seasoning, followed by chili powder. Fold up the sides to create a foil package and they’re ready for grilling!
Kitchen Tip: Form vegetable foil packets on a cutting board or baking sheet that can easily be transferred outdoors to the grill.
This was the first time grilling this season, and I’m definitely looking forward to much more. Grilling vegetables and meat is a great way to meal prep during the summer. Do you have some favorite meal prep recipes that use the grill?
Kitchen Tip: Starting a charcoal grill is a breeze with a chimney charcoal starter! This is a must-have tool for me.
You could skip the cauliflower rice and place these Grilled Sausages & Veggies on buns instead or just enjoy them as is with the veggies. I wanted to create several meals to last throughout the week and the cauliflower rice was a great way to make a complete meal that I could easily reheat. Creating “one-bowl” meals with cauliflower rice has become a staple around my house. Endless possibilities!
Using Leftover Grilled Sausage & Veggies
If you find yourself with leftover cooked sausage and vegetables, reinvent this recipe to make a breakfast egg bake by slicing the sausage & roughly chopping the vegetables, then add to about 4 whisked eggs and milk in a large bowl. Pour into a greased 11in. x 7in. casserole dish and add about 1/4 cup of shredded cheese. Bake in oven for 20 minutes at 400 degrees, or until eggs are set. Slice into 6 squares.
Supplies you’ll need for this recipe:
Grilled Sausage & Veggies with Cauliflower Rice
Ingredients
- 6 Sprouts Butcher Counter Hatch Green Chile Chicken Sausages or Hatch Green Chile Pork Sausages
- 1 each red yellow, and orange bell pepper
- 2 medium zucchini
- 1 small red onion
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Sprouts brand Garlic & Herb salt-free seasoning
- 1/2 teaspoon chili powder
- Kosher salt to taste
- 2- 12 oz. bags Sprouts brand frozen Cauliflower Rice
- Cilantro to garnish
Instructions
- 1. Preheat grill to a medium heat. For charcoal grills, coals should be ash covered.
- 2. Rinse vegetables and pat dry. Prepare bell peppers by removing stem and seeds. Slice into thin strips. Cut zucchini in half width-wise, then cut each section in half lengthwise. Slice each section lengthwise to make zucchini sticks. Cut red onion into thin slices, then cut slices in half.
- 3. Tear off two sheets of aluminum foil 12 in. x 12 in. Evenly divide all of the vegetables between the two sheets of aluminum foil, piling them in the middle of the foil. Drizzle 1 Tbsp. of olive oil over each pile of vegetables, then add 1/2 tsp. Garlic & Herb seasoning to each packet, followed by 1/4 tsp. of chili powder. Fold up the sides to create a foil package. There should not be any large openings in the foil packets.
- 4. Once the grill is ready, place the vegetable foil packets at the edge of the grill, out of direct heat. Place the sausages over direct heat or overtop of the charcoal if using a charcoal grill. Allow sausages and vegetables to cook for about 15-20 minutes, or until sausages reach an internal temperature of 160 degrees F.
- 5. While the sausage & vegetables are on the grill, prepare the frozen cauliflower rice according to package directions and wash and chop the cilantro.
- 6. To serve, evenly divide the cauliflower rice between six bowls or plates. Top with cooked vegetables. Slice the sausages and add to each bowl. Garnish with chopped cilantro.
Nutrition
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