Marinated Veggies with Chicken Sausage – 21 Day Fix Approved

Marinated Veggies with Chicken Sausage – 21 Day Fix Appoved

In this flavor-rich dish, colorful summer veggies like zucchini, squash, cherry tomatoes, bell peppers, and green beans soak in a tart marinade; chicken sausage adds a boost of protein. Just make sure to use an all-natural chicken sausage to avoid preservatives and keep the sodium low.  Play around with the vegetables for your families taste buds or with what you have on hand.

Yields: 4 servings Portion Fix Containers: 3 Green, 1 Red, ½ tsp.


  • 2 tsp . olive oil
  • 2 Tbsp . balsamic vinegar
  • 2 Tbsp . fresh lime juice
  • 2 tablespoons minced garlic
  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 1 lb .  broccoli or cauliflower florets)
  • 2 medium zucchini , sliced
  • 2 medium yellow zucchini, sliced
  • 1 cup halved cherry tomatoes
  • 1 medium green, yellow or red bell pepper , sliced
  • 1 medium red onion , sliced
  • 4 – 8 cooked chicken sausages , sliced or left whole
  • 2 Tbsp . chopped fresh basil
  • Optional: 2 lbs baby potatoes or sweet potatoes halved can be added as well for a complete meal


  1. To make marinade, combine oil, vinegar, lime juice, and garlic in a medium bowl; whisk to blend.
  2. Season with salt and pepper, if desired; whisk to blend. Set aside.
  3. Place vegetables in a re-sealable plastic bag (or large bowl). Add marinade; shake to blend. Let sit for 30 minutes.
  4. Preheat grill or oven to 425 degrees.
  5. Place veggie mixture on a large sheet pan (or broiler pan). Add sausages; mix well. Spread out evenly.
  6. Grill or roast for 25 minutes, turning occasionally, until vegetables begin to brown.
  7. Sprinkle with basil before serving.