Ingredients

3/4 cup peach preserves

1/4 cup light soy sauce

2 tablespoons ginger root, finely chopped

2 cloves garlic, finely chopped

1 teaspoon Asian hot chili sauce, such as Sriracha

1 medium-size eggplant, halved lengthwise and cut into 1/2-inch-thick slices

2 large zucchini, cut diagonally into 1/3-inch-thick slices

2 summer squash, cut diagonally into 1/3-inch-thick slices

3 assorted sweet peppers, seeds removed, each cut into 4 pieces

4 tablespoons vegetable oil

1 12 ounce package cooked chicken and apple sausages

1/2 pound pound whole-wheat spaghetti, cooked following package directions

Preparation

Sauce:

  1. In a small bowl, whisk together the preserves, soy sauce, ginger, garlic and chili sauce. Stir in 2 tablespoons water. Set aside.
  2. Heat gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray. Vegetables and Sausage:
  3. In a large bowl, toss the vegetables with the vegetable oil. Grill in batches for about 5 minutes per side, brushing the sauce over the vegetables every few minutes. Brush the sausage with the sauce and grill for about 3 minutes per side, until nicely browned. Remove to a cutting board and slice into chunks on the bias.
  4. Toss the pasta with the remaining sauce and serve alongside vegetables and sausage.