Venison Sausage with Eggplant Grilled Casserole Recipe
The bounty of summertime gardens is upon us. This casserole uses some of those vegetables to make a great family meal that can be cooked entirely on the Traeger Grill, keeping the heat out of the kitchen.
We use quartered fresh garden tomatoes, diced eggplant, garlic and mushrooms grilled soft, and then we toss it with slices of grilled venison Italian sausage and chunks of our homemade mozzarella cheese.
Everything goes back on the grill to heat through and melt the cheese. It's a full meal in one pan. For the zesty Italian dressing, pick up your favorite at the grocery, or make your own by blending your favorite herbs and a bit of garlic into an oil-and-vinegar base.
4 to 5 garden fresh tomatoes, quartered
2 medium eggplants, cut into cubes
2 heads of garlic, cloves peeled
8 ounces mozzarella cheese, cubed or sliced
2 pounds venison Italian sausage links, grilled then sliced
1/2 cup zesty Italian dressing
1 teaspoon dried basil
1 teaspoon dried oregano
Pre-heat your grill to 300 degrees. Start by placing the cut tomatoes, eggplant, mushrooms and garlic cloves on your Traeger Grill pan.
Drizzle the vegetables with olive oil and season with salt, pepper, oregano and basil. Place the pan to one side or on the bottom rack of your pre-heated grill. Add the sausage links to the grill alongside or above the grill pan, depending on your grill's size and design.
Grill for 45 minutes at 300 degrees.
Slice the grilled sausage into bite-sized pieces.
Dice the mozzerella cheese into small cubes.
In a disposable aluminum pan, mix the grilled vegetables and sausage slices. Add the mozzarella evenly over the top, and drizzle everything with the zesty Italian dressing. Cover tightly with foil, crimping edges to hold in the heat and steam. Place the pan back on the grill for an additional 30 minutes.
Serve with rice or dinner rolls, if desired.