Grilled Vegetables and Sausages Over Rice with Spicy Peanut Sauce

Easy Cooking, Great Results

Grilled vegetables and sausages over rice with spicy peanut sauce has quickly become one of my favorite recipes to make in the summer. In addition to being delicious and packed with flavor, it’s really easy.

Basically in the time it takes to cook the rice (which is only 20 minutes), you can get the rest of the ingredients prepped and grilled. And since nearly all of the cooking happens out on the grill, the kitchen stays cool. That checks the boxes on all of my criteria for a great summer recipe: delicious, easy, fast, and keeps the kitchen/me cool!

Made this? Let us know how it went in the comment section below!

CAL/SERV:
?

YIELDS:
2 Servings

PREP TIME:
0 Hours 15 Mins

TOTAL TIME:
1 Hour 50 Mins

INGREDIENTS

Grilled Vegetables and Sausages with Rice

1 cup uncooked Della Basmati White Rice
1 ½ tablespoons sriracha
1 ½ tablespoons extra light olive oil
2 yellow onions, thickly sliced in rings and kept together (don’t separate the rings)
2 medium-large heads of broccoli, cut into bite sized pieces
4 hot Italian (turkey) sausages

Spicy Peanut Sauce

2 tablespoons peanut butter
1 – 2 tablespoons sriracha
2 tablespoons water

Phase 1: Spicy Peanut Sauce

Combine peanut butter, 1 tablespoon of sriracha, and 2 tablespoons of water in a small bowl. Taste sauce and add more sriracha if desired. Set sauce aside.

Phase 2: Grilled Vegetables and Sausages with Rice

Step 1. Cook the rice according to package directions.
Step 2. Preheat the grill so that you have a medium-hot fire (350 – 375° F) with direct and indirect heat zones.
Step 3. In a small bowl, combine the 1 ½ tablespoons sriracha and 1 ½ tablespoons oil. Have a grill basket handy. Coat both sides of the onion slices with the sriracha/oil mixture; set in the grill basket in a single layer. In a large mixing bowl, toss the broccoli with the remaining sriracha/oil mixture. Transfer the broccoli to the grill basket and spread it out in an even layer.
Step 4. Set the grill basket on the grill in the indirect heat zone. Cook the vegetables for 10 minutes, turning the vegetables over halfway through, before adding the sausages over direct heat. Every 4 – 5 minutes, turn the sausages and flip the veggies around a bit in the basket so that the same ones aren’t on the bottom the whole time. Depending on how your heat is set up, you may want to rotate the grill basket periodically too. Cook everything for about 12 – 16 minutes, until the sausages are cooked through (165° F for turkey). Once the sausages are done, take them off the grill and move the grill basket over direct heat to finish cooking for the last few minutes (about 5 minutes). The veggies are done when they are crisp tender and have some brown (but hopefully no black) spots.

Phase 3: Plating

To serve, divide rice and sausages among 4 plates. Add broccoli and onions (you may have extra vegetables). Serve, passing spicy peanut sauce at the table (you may need to add a teaspoon of water to the sauce to thin it out if it thickened while standing).