Grilled Chicken Sausage, Eggplant and Squash Rollatini

Gluten-Free Low Carb
(1) 5


 2 packages Premio Sweet Italian Chicken Sausage or Premio Hot & Spicy Italian Chicken Sausage                                           1 large eggplant
2 yellow squash
2 zucchini
Extra-virgin olive oil, as needed


1 large garlic clove
2 cups fresh basil leaves
2/3 cup extra-virgin olive oil
1/2 teaspoon salt

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How to make Grilled Chicken Sausage, Eggplant and Squash Rollatini:

1. Prepare pesto and set aside. Prepare Premio Chicken Sausage by first poaching then grilling over medium-high heat. Set aside.

2. Prepare eggplant, zucchini and squash by slicing each into 1/4-inch slices lengthwise. Brush each piece with olive oil and season with salt & pepper. Grill briefly over medium heat to achieve grill marks. Allow vegetables to come to room temperature.

3. Paint a piece of eggplant with pesto and top with a zucchini slice. Then, paint the zucchini slice with pesto and top with a squash slice.

4. Cut Chicken Sausage into quarters and lay on top and roll up. Secure with a skewer or tooth pick and return to the grill briefly, to reheat and cool to room temperature.

Pesto: 1. Mince one garlic clove in a food processor. Add 2 packed cups (washed and spun dry) fresh basil leaves and process to chop.

2. With motor running, drizzle in 2/3 cup extra virgin olive oil. Season with 1/2 teaspoon salt.

Recipe courtesy of the Institute of Culinary Education (ICE).



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