Careme

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 ounces, about 2 large links $5.99
• Zucchini

  1 pound, cut lengthwise into planks $2.69
• Private Selection® Petite Medley Snacking Tomatoes

  10 ounces, halved $2.99
• Private Selection® Petite Gold Gourmet Potatoes

  12 ounces, halved if large $2.99
• Simple Truth Organic® Basil

  0.5 ounce, leaves torn $2.79
• Garlic

  1 clove, finely grated $0.79
• Fresh Organic Lemon

  1 lemon, zested and juiced $2.00
• Extra-virgin olive oil

  3 tablespoons, divided
• Red wine vinegar

  1 tablespoon
• Dijon mustard

  1 teaspoon
• Dried oregano

  1 teaspoon
• Kosher salt

  to taste
• Black pepper

  to taste
• Crushed red pepper flakes

  optional, to taste

Instructions

1. The night before, make the salad: whisk the garlic, lemon zest, lemon juice, red wine vinegar, Dijon, oregano, 2 tablespoons olive oil, a pinch of salt, and black pepper in a lidded container. Add the halved tomatoes and torn basil; refrigerate until the cookout.
2. The night before or before leaving for the park, toss the zucchini planks with 1 tablespoon olive oil, salt, pepper, and a pinch of red pepper flakes if using. Pack chilled in a sealed container with the chicken sausage and the tomato salad.
3. At the park, light the charcoal and let it burn until the coals are mostly gray and medium-hot. Set the grate in place and create a hotter side and a cooler side by banking the coals to one half of the grill.
4. Wrap the petite potatoes in a double layer of foil with a splash of water, a drizzle of olive oil, salt, and pepper. Grill the packet over the hotter side, turning once or twice, until the potatoes are tender, about 20 minutes.
5. Add the chicken sausage to the cooler side of the grill and cook, turning often, until browned and heated through to 165°F, about 10 to 14 minutes.
6. Grill the zucchini over the hotter side until marked and just tender, about 3 to 4 minutes per side. Transfer to a cutting board and slice into bite-size pieces.
7. Stir the grilled zucchini into the chilled tomato-basil salad, taste for salt, pepper, and lemon, and let it sit while the sausage finishes.
8. Plate the warm chicken sausage with the foil-grilled potatoes and spoon the zucchini tomato salad alongside or over the sausage for a bright, picnic-style Italian cookout dinner.