Go Back Email Link
–+ servings
Grilled Italian Platter with Italian sausage, zucchini, romaine lettuce and raddichio with pistachios, dried cherries and olives on a white platter on a wooden table with Parmesan on the side
Print Recipe
5 from 11 votes

Grilled Italian Platter

Juicy sausages and smoky veggies are served with nuts, dried fruit, olives, herbs and syrupy balsamic glaze for a quick and easy crowd-pleaser!
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 1110kcal
Author: Don Baiocchi

Equipment

  • Gas grill, charcoal grill or grill pan

Ingredients

  • 1 cup balsamic vinegar
  • 2 zucchini
  • 2-3 heads of romaince lettuce
  • 1 radicchio
  • 3-4 tablespoons avocado oil or olive oil
  • 2 teaspoons fine sea salt
  • 4 (1-1.5 lbs.) Italian sausage
  • 1 cup mixed olives, pitted or not pitted
  • ½ cup pistachios
  • ½ cup dried cherries
  • ¼ cup fresh basil, roughly chopped
  • flaky sea salt
  • freshly ground black pepper

Optional:

  • Parmesan cheese, shaved with a vegetable peeler or crumbled
  • fresh burrata, torn or sliced
  • 8 oz. mascarpone, stirred with a pinch of salt and pepper

Instructions

  • Prepare your gas grill, charcoal grill or grill pan over medium heat.
  • Add the balsamic vinegar to a small saucepan and place over medium heat (on the grill or stovetop). Simmer until reduced and thick and syrupy, about 15-20 minutes.
  • Trim the ends of the zucchini. Slice in half lengthwise. If very thick, slice into thirds lengthwise.
  • Trim the root end of the radicchio and romaine by thinly slicing off the very end of the root. You want the leaves to remain attached. If any outer leaves fall off, that's ok. Just discard or serve separately.
  • Lay the veggies on a large baking sheet, brush with half the avocado oil and sprinkle with salt. Flip over and brush with more avocado oil and sprinkle with salt. For veggies that have 3 sides (like the wedges of raddichio), brush the 3rd side with avocado oil and sprinkle with salt.
  • Add the veggies and sausages to the grill. Cook them, covered if using a gas or charcoal grill:
    - sausages: 8-10 minutes per side, or until an instant thermometer reads 145 degrees
    - zucchini: 5-6 minutes per side
    - radicchio: 4-5 minutes per side, cut sides only
    - romaine: 4-5 minutes per side, cut sides only
  • Arrange on a platter. Scatter the pistachios, dried cherries, olives and basil on top. Sprinkle with flaky sea salt and freshly ground black pepper.
  • Serve with the balsamic syrup on the side, along with any cheese, if desired.

Notes

See above for substitution ideas.
This is best served immediately. The sausages will keep well in the fridge but grilled veggies tend to get watery over time.

Nutrition

Calories: 1110kcal | Carbohydrates: 29g | Protein: 36g | Fat: 98g | Saturated Fat: 39g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 31g | Cholesterol: 183mg | Sodium: 2561mg | Potassium: 754mg | Fiber: 5g | Sugar: 15g | Vitamin A: 3420IU | Vitamin C: 22mg | Calcium: 471mg | Iron: 3mg