Variations:

• Add other meats like lamb chops or shrimp.

• Try different vegetables such as eggplant, mushrooms, or corn on the cob.

• Use a different marinade, like a teriyaki or barbecue sauce.

• Sprinkle fresh herbs, such as parsley or basil, over the grilled food.

Tips:

• For best results, don’t overcrowd the grill. Cook in batches if necessary.

• Use a meat thermometer to ensure the meats are cooked to the proper internal temperature.

• Lightly oil the grill grates before cooking to prevent sticking.

• Cut vegetables into similar sizes for even cooking.

Intolerances/Allergies:

• Gluten-Free: This recipe can be gluten-free by ensuring all ingredients are certified gluten-free, especially the sausages.

• Allergies: This recipe may contain common allergens like garlic or soy (depending on sausages and added sauces). Always check individual product labels.

• Vegetarian: This recipe can be adapted for vegetarians by substituting the meats for more firm veggies like tofu or halloumi cheese.

• Low Carb: This recipe can be low carb by limiting vegetables like tomatoes and by using a sugar-free marinade.

Taste Adjustments:

• Add red pepper flakes for a spicy kick.

• Use a different citrus juice, like lime, instead of lemon.

• Adjust the amount of salt and pepper to your liking.

• Add a touch of honey or maple syrup to the marinade for a sweet and savory flavor.

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