Ingredients

• 3/4 cup peach preserves
• 1/2 cup reduced-sodium soy sauce
• 3 tablespoons minced fresh gingerroot
• 3 tablespoons water
• 3 garlic cloves, minced
• Dash hot pepper sauce, optional
• 4 medium sweet red peppers
• 1 medium eggplant
• 3 small zucchini
• 2 small yellow summer squash
• 12 hot Italian pork or turkey sausage links (4 ounces each)

Directions

1. Place the first 5 ingredients in a blender; if desired, add pepper sauce. Cover and process until blended.

2. Cut peppers lengthwise in half; remove seeds. Cut eggplant lengthwise into 1/2-in.-thick slices. Cut zucchini and yellow squash lengthwise into quarters. Place all vegetables in a large bowl; drizzle with 1/2 cup of the sauce and toss to coat.

3. Place vegetables on a greased grill rack. Grill, covered, over medium heat 8-10 minutes or until tender and lightly charred, turning once. Cool slightly. Reduce grill temperature to medium-low heat.

4. Cut vegetables into bite-sized pieces. Toss with additional 1/4 cup sauce; keep warm.

5. Grill sausages, covered, over medium-low heat 15-20 minutes or until a thermometer reads 160° for pork sausages (165° for turkey sausages), turning occasionally. Remove sausages from grill; toss with remaining sauce. Serve with vegetables.

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