MIXED GRILL WITH SAUSAGES, VEGETABLES AND CORN

This recipe calls for a blend of hot and sweet sausages, but use what you like. Though the sausages could be cooked with the vegetables in the foil, they’ll get browned with appealing grill marks if cooked directly on the grill. You can switch up the vegetables for whatever is on hand. You can eat all of this at once or reserve a portion for a second meal of sausage and vegetable quesadillas (see Second Meal).

Storage notes: Leftover sausages and vegetables can be refrigerated for up to 4 days. 1 medium zucchini (about 8 ounces), sliced ½-inch thick

4 ears corn, shucked and sliced crosswise into 1-inch pieces, or quartered

1 bell pepper (any color), stemmed, seeded and sliced into 8 wedges

1 large yellow onion, peeled and sliced into 8 wedges

¼ cup olive oil 1 tablespoon minced fresh thyme or 1 teaspoon dried

1 teaspoon minced or finely grated garlic (1 clove) Kosher salt

Freshly ground black pepper

1 pound fresh turkey or pork sausage, hot

1 pound fresh turkey or pork sausage, sweet

Preheat the grill to medium-high. Line two large, rimmed baking sheets with aluminum foil.

In a large bowl, toss the zucchini, corn, bell pepper and onion (the wedges will fall apart and that’s fine) with the olive oil, thyme, garlic, salt and pepper until combined.

Divide the mixture between the two pieces of foil. Spread out the vegetables so that they are evenly distributed, leaving a 3-inch margin of foil around each sheet. Cover each baking sheet with another piece of foil, and roll and crimp the foil all around the edges to seal. Transfer the packets to the grill.

Cook the vegetables for about 10 minutes, then add the sausages to the grill. Cook the sausages along with the vegetables for an additional 10 to 12 minutes, opening the grill and turning the sausages every 1 to 2 minutes, so that they brown evenly.

When the vegetables are tender and the sausages cooked through, remove them from the grill and carefully open an edge of each packet to let steam escape. Let the sausages sit for about 1 minute, then slice them into chunks.

Transfer about a quarter of the sausages and a third of the vegetables to a lidded container and refrigerate for sausage and vegetable quesadillas (directions follow).

Transfer the remaining sausages and vegetables to a platter and serve.

Makes 4 servings.

— Katie Workman

SECOND MEAL: To make sausage and vegetable quesadillas, slice the corn kernels from the pieces you reserved. Chop up the sausages and the vegetables, add the corn, and mix them together (you should have about 2 cups total).

Heat 1 teaspoon of vegetable oil in a large skillet over medium-high heat and place 1 medium flour tortilla in the skillet. Sprinkle ¼ cup shredded cheese, such as cheddar or Mexican blend (you’ll need 8 ounces total), ¼ cup mixed vegetable and sausage mixture, and another ¼ cup cheese.

Place 1 flour tortilla on top and cook until the bottom has browned, 2 to 3 minutes. Flip the quesadilla and cook until the cheese has melted, another 2 to 3 minutes. Repeat to make a total of 4 quesadillas. Serve with sour cream or salsa, if desired.