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. 1Preheat the grill on medium.
2. 2Place the sausages on the grill or grill pan and cook, rotating often, until cooked through, 12 to 15 minutes.
3. 3Meanwhile, in a medium bowl, toss the vegetables with the olive oil, salt, and pepper. Transfer the vegetables to a grill basket and place on the grill. Cook, rotating the vegetables occasionally, until charred and tender, 6 to 8 minutes.
4. 4While the sausages and vegetables cook, make the creamy dill sauce. In the base of a blender or food processor, combine the olive oil, mayonnaise, garlic, dill, garlic powder, onion powder, lemon juice, Parmesan, salt, and pepper. Blend until smooth.
5. 5Slice the sausage and place on a platter along with the veggies. Drizzle with the creamy dill dressing and serve.