Recipe - Grilled Smoked Sausage With Marinated Grilled Vegetables

HERB MARINADE
1 qt Chicken Broth (Swanson's)
Three fourths ounce Corn starch
One half qt Red wine vinegar
One half qt Extra virgin olive oil
One half teaspoon Salt
1 teaspoon Chopped fresh basil
1 teaspoon Chopped fresh oregano
One half teaspoon Chopped fresh garlic
1 teaspoon Chopped fresh thyme

VEGETABLES
1 Leek cut in quarters
1 Zucchini cut or sliced up 1/8" thick
1 Yellow squash 1/8" thick
1 Onion cut or sliced up 1/8" thick
1 Tomato cut or sliced up 1/8" thick
4 Smoked sausages

Bring stock (broth) to boil. Dilute corn starch in a little cold
water or stock (broth). Gradually incorporate the diluted corn
starch. Stir until the stock is thick enough to lightly coat back of
spoon.

Allow stock to cool. When cool, incorporate the vinegar and oil along
with herbs into food processor. Add salt to taste.

Heat grill. Lightly toss vegetables in marinade, just enough to coat.
Place on grill and cook until tender, approximately 35 minutes
(depending on size of vegetables).

Grill smoked sausage alongside vegetables. Serve smoked sausage with
arrangement of vegetables.

Garnish with basil.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip