Name: Brazilian Grilled Sausage Spiral with Charred Veggie Skewers & Brown Rice Salad
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 spiral of Brazilian sausage (about 1 lb); 1 cup brown rice; 2 cups water; 1 medium zucchini, cut into thick rounds; 1 red bell pepper, cut into 2-inch pieces; 1 small red onion, cut into wedges; 3 tbsp olive oil, divided; 2 tsp Lebanese 5 spice; 1/2 tsp ground cumin; 2 tbsp red wine vinegar; Salt, to taste; Fresh parsley or cilantro (optional, for garnish)

Brazilian Grilled Sausage Spiral with Charred Veggie Skewers & Brown Rice Salad

FrozenTurnip3702

This vibrant, beach-vacation dinner brings Brazilian flair to the grill and is designed for sunset dining and minimal cleanup. The sausage spiral turns juicy and crisp over open flames, while veggie skewers pick up irresistible char and spice. A tangy brown rice salad—dressed with a punchy Lebanese 5 spice vinaigrette—keeps things fresh and satisfying. Everything is easy to prep ahead, and it all comes together on the grill, letting you soak up every minute of that ocean breeze. The result: a feast that’s smoky, colorful, and full of bold flavors, perfect for your seaside getaway.

Ingredients

Instructions

Preheat your grill to medium-high (direct heat) and let it heat up fully while you prep the sides. (If using charcoal, wait until coals are ashed over.)
Rinse brown rice and combine with 2 cups water and a pinch of salt in a small saucepan. Bring to a boil on a side burner or stovetop, then cover and simmer over low heat for 35-40 minutes, until tender. Fluff and cool slightly.
Toss zucchini, bell pepper, and red onion pieces with 2 tbsp olive oil, 1 tsp Lebanese 5 spice, 1/4 tsp cumin, and a generous pinch of salt. Thread veggies onto skewers.
Brush sausage spiral lightly with 1/2 tbsp olive oil. Place sausage and veggie skewers on the grill. Grill sausage for about 10-12 minutes per side, turning once, until well-browned and cooked through. Grill veggies for 10-12 minutes, turning occasionally, until charred and tender.
While grilling, whisk together remaining 1/2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Lebanese 5 spice, 1/4 tsp cumin, and a pinch of salt to make a vinaigrette.
Toss cooked brown rice with half the vinaigrette and a handful of chopped parsley or cilantro (if using).
Serve grilled sausage spiral with charred veggie skewers and brown rice salad. Drizzle extra vinaigrette over veggies and rice. Enjoy outdoors!