• 10 Gegrilde Runderworst
• 3/4 cup peach preserves
• 1/2 cup reduced-sodium soy sauce
• 3 tablespoons minced fresh gingerroot
• 3 tablespoons water
• 3 garlic cloves, minced
• 4 medium sweet red peppers
• 1 medium eggplant
• 3 small zucchini
• 2 small yellow summer squash
• Dash hot pepper sauce, optional

HOW TO MAKE IT

1. Place the first five ingredients in a blender; if desired, add pepper sauce. Cover and process until blended.
2. Cut peppers lengthwise in half; remove seeds. Cut eggplant lengthwise into 1/2-in.-thick slices. Cut zucchini and yellow squash lengthwise into quarters. Place all vegetables in a large bowl; drizzle with 1/2 cup of the sauce and toss to coat.
3. Place vegetables on a greased grill rack. Grill, covered, over medium heat 8-10 minutes or until tender and lightly charred, turning once. Cool slightly. Reduce grill temperature to medium-low heat.
4. Cut vegetables into bite-size pieces. Toss with additional 1/4 cup sauce; keep warm.
5. Grill sausages, covered, over medium-low heat 15-20 minutes or until a thermometer reads 160° for sausages (165° for sausages), turning occasionally. Remove sausages from grill; toss with remaining sauce. Serve with vegetables.