Grilled Sausage with Summer Squash, Fresh Herbs & Olives

The possibilities for this dish are limited only by what you've got fresh on hand, so don't hold back—add other summer vegetables, like peppers, eggplant or sweet onions.

• 1-1/2 lb. mixed summer squash, cut into 1-inch chunks
• 2 Tbs. extra-virgin olive oil
• Kosher salt and black pepper
• 1 lb. Italian sausage links (chicken or pork)
• 1/3 cup mixed herbs, such as cilantro, parsley, mint, and basil, chopped
• 1/3 cup pitted Kalamata olives, halved
• 1 Tbs. capers, rinsed
• Squeeze of fresh lemon juice

Prepare a medium-hot grill fire.

Toss the squash with the olive oil in a medium bowl; season to taste with salt and pepper.

Grill the squash and the sausage, turning frequently, until the squash is just tender and the sausage is cooked through, 8 to 12 minutes. Cut the sausage into 1-inch chunks. Toss the squash and sausage with the herbs, olives, and capers. Season with lemon juice, salt, and pepper.