Simple Sausage and Veggies with Lemony Dill Dressing
- Amy Granger
- Jun 3
- 4 min read
This is one of those dinners I come back to again and again—not because it’s complicated, but because it’s dependable. It’s the meal I make when the produce drawer is full of odds and ends, when I haven’t planned ahead, or when I just want something nourishing without overthinking it.
Good sausage, whatever vegetables you have on hand, and a simple sauce to tie it all together—that’s really all this is.
The magic, though, is in the dressing. A creamy, lemony dill sauce that brings brightness and balance to the whole plate, turning a very simple combination into something that feels complete and just a little elevated.
A Little Note from My Kitchen
This sausage and veggies recipe is inspired by a version from The Modern Proper, and it’s one I’ve made more times than I can count. What I love most is how flexible it is—you can truly use whatever vegetables you have, and it always works.
Over time, I’ve made a few small changes—especially to the dressing—to better fit how I like to cook and eat.
The biggest shift is adding Greek yogurt alongside the mayonnaise. It keeps the dressing creamy but lightens it just enough, adding a subtle tang while making the whole dish feel more balanced.
I also tend to lean into the lemon—a little extra juice and zest brightens everything, especially when paired with caramelized vegetables and richer sausage.
And when it comes to sausage, quality really matters here. Look for options without added sugar or unnecessary preservatives. Since it’s one of the main components, it’s worth choosing one you truly enjoy.
This isn’t so much a strict recipe as it is a framework—one that adapts to your fridge, your preferences, and your season.
From my “forgotten, now found” notebook to your kitchen.
— Amy
Simple Sausage and Veggies with Lemony Dill Dressing
Servings: 4
Prep Time: 15 minutes
Cook Time: 15–20 minutes
What You’ll Need
For the sausage and vegetables:
1 lb mild Italian sausage (about 4 links; choose high-quality, no added sugar if possible)
1 lb mixed vegetables (use what you have—this combination works beautifully):
1 cup Brussels sprouts, halved
1 fennel bulb, cut into wedges
1 cup baby peppers (whole or halved)
1 cup snap peas
1 cup cherry tomatoes
2 tablespoons olive oil
Sea salt, to taste
Freshly cracked black pepper, to taste
For the Lemony Dill Dressing:
3 tablespoons olive oil
¼ cup mayonnaise
¼ cup plain Greek yogurt
2 cloves garlic, minced
2 tablespoons fresh dill, plus more to taste
½ teaspoon garlic powder
½ teaspoon onion powder
1–2 teaspoons fresh lemon juice + a little zest
⅓ cup freshly grated Parmesan cheese
¼ teaspoon sea salt
Freshly cracked black pepper, to taste
Let’s Make It
Preheat the grill
Preheat your grill to medium heat.
Prep the vegetables
Prepare your vegetables so they cook evenly:
Halve 1 cup Brussels sprouts
Slice 1 fennel bulb into wedges, keeping a bit of the core intact
Leave baby peppers whole or halve if large
Keep snap peas whole
Leave cherry tomatoes whole
In a large bowl, toss the Brussels sprouts, fennel, and peppers with:
2 tablespoons olive oil
salt and pepper
Grill the sausage
Place the sausage directly on the grill and cook, turning occasionally, for 12–15 minutes, until browned and cooked through.
Grill the vegetables (layered for best texture)
Add the Brussels sprouts, fennel, and peppers to a grill basket and cook for 5–6 minutes.
Then add the snap peas and cherry tomatoes and cook another 3–4 minutes, until:
vegetables are tender with some char
tomatoes begin to blister
snap peas stay bright and crisp
Right off the grill, squeeze a little fresh lemon over the vegetables.
Make the dressing
In a blender or food processor, combine:
3 tablespoons olive oil
¼ cup mayonnaise
¼ cup Greek yogurt
garlic
dill
garlic powder and onion powder
lemon juice and zest
Parmesan
salt and pepper
Blend until smooth and creamy. Taste and adjust lemon or dill as needed.
Serve
Slice the sausage and arrange on a platter with the vegetables.
Drizzle with the lemony dill dressing or serve it alongside.
Vegetarian Version
Skip the sausage and replace with:
Grilled halloumi or another firm cheese
Roasted or grilled chickpeas
A plant-based sausage with clean ingredients
The key is keeping a protein + fat component so the meal stays satisfying and balanced.
Low Sodium Option
Choose a low-sodium or no-salt-added sausage if available
Skip additional salt when seasoning vegetables
Reduce or omit the Parmesan
Add extra lemon juice and fresh herbs to boost flavor without relying on salt
Use freshly cracked pepper generously
How to Roast Instead of Grill
Preheat oven to 425°F
Spread the Brussels sprouts, fennel, and peppers on a sheet pan and toss with:
2 tablespoons olive oil
pepper (and salt if using)
Roast for 15 minutes
Add snap peas and cherry tomatoes, then roast another 8–10 minutes until tender and slightly caramelized
Cook sausage separately until browned and cooked through
Why This Works
Layered cooking
Adding vegetables in stages keeps everything properly cooked with the right texture.
Balanced dressing
The combination of mayonnaise and Greek yogurt creates richness without heaviness, while lemon and dill keep it bright.
Ingredient quality
With a short ingredient list, choosing good sausage and fresh vegetables makes all the difference.
Flexibility
This is less about exact measurements and more about using what you have and making it work beautifully.
What to Serve With It
Simple greens with olive oil and lemon
Cauliflower rice
A fermented side like sauerkraut or kimchi
Plating Tips
Arrange sliced sausage on a large platter
Pile vegetables slightly off-center
Spoon dressing in ribbons instead of fully coating
Finish with extra dill, lemon zest, and cracked pepper
Nutrition Estimate (Per Serving)
Calories: ~400–500
Protein: ~18–22 g
Fat: ~30–35 g
Carbohydrates: ~12–16 g
Fiber: ~4–6 g
Simple, flexible, and endlessly adaptable—this is the kind of meal that meets you where you are and still feels thoughtful and complete.
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