Sausage Veggie Grill

The recipe is from Taste of Home magazine. I made it today with cabbage and broccoli instead of the red pepper and mushrooms, since that's what I had on hand. I also used fully cooked chicken sausage, and at 20 minutes it was done. I served it with brown rice. Very tasty! -Nancy

Sausage Veggie Grill
1 lb. Italian sausage links, cut into 1/2 inch slices
1 med. zucchini, cut into 1 inch slices
1 med. yellow summer squash, cut into 1 inch slices
1 med. sweet red pepper, sliced
1 med. onion, cut into wedges
1 cup quartered fresh mushrooms
1/4 cup olive oil
1 T. dried oregano
1 T. dried parsley flakes
1 t. garlic salt
1 t. paprika

In a large bowl, combine the first six ingredients. In a small bowl, combine the oil, oregano, parsley, garlic salt, and paprika. Pour over sausage mixture; toss to coat. Divide between two pieces of heavy-duty foil (about 14 in. x 12 in.). Fold foil around sausage mixture and seal tightly. Grill, covered, over medium heat for 25-30 minutes or until meat is no longer pink and vegetables are tender. Open foil carefully to allow steam to escape. Serves 4.