Grilled Sausage and Vegetables with Creamy Dill Dip

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  Italian Pork Sausage(454g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Sea Salt, To Taste
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  Freshly Cracked Black Pepper, To Taste
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Mayonnaise, Regular(120g)
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  Garlic(120g)
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  Dill, Fresh(30g)
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  Garlic powder(3g)
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  Onion powder(3g)
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  Lemon Juice, Fresh(5g)
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  Parmesan Cheese(80g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  ¼ teaspoon sea salt
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  Freshly Cracked Black Pepper, To Taste

Instructions

1. 1Pat the Italian pork sausage dry with paper towels. Heat olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Place the sausage in the skillet and cook 12–15 minutes, rotating every 3–4 minutes, until browned on all sides and internal temperature reaches 160°F.
2. 2While the sausage cooks, toss the vegetables with olive oil, salt, and pepper in a medium bowl. Push the cooked sausage to the edges of the skillet and add the vegetables to the center. Cook 6–8 minutes over medium-high heat, stirring occasionally, until the vegetables are tender with light charring at the edges.
3. 3While the sausage and vegetables cook, make the creamy dill dip. Combine the mayonnaise, fresh garlic, fresh dill, garlic powder, onion powder, lemon juice, grated Parmesan, salt, and pepper in a blender or food processor. Blend 1–2 minutes until smooth and fully combined.
4. 4Transfer the cooked sausage to a cutting board and slice into ¼-inch pieces.
5. 5Divide the sliced sausage and cooked vegetables evenly into 4 airtight containers while hot. Pour the creamy dill dip into a small container and refrigerate separately.
6. 6Store all containers in the refrigerator for up to 4 days. Reheat sausage and vegetables in a 350°F oven for 8–10 minutes until warmed through, or serve cold with the dill dip on the side.