Slice the vegetables so that you are able to grill and turn without losing them through the grates (roasting is an alternative option when the weather doesn’t allow for grilling – 400 degrees, 20 min or so).
Toss veggies in olive oil, sprinkle sea salt and pepper. Grill for a 10-12 minutes on each side (turning once) or until skin is slightly charred. Meanwhile, cut sausage in half (lengthwise) and grill as well (they should only take a few minutes on either side – test one piece by cutting in half and ensuring no red juices flow when compressed). Remove from grill and cover with foil.
In a saucepan add a small amount of olive oil and quickly sauté spinach until just wilted (shouldn’t take more than 2 minutes).
Slice baguette, layer spinach, veggies, sausage, sprinkle some feta, drizzle with balsamic and enjoy!
Enjoy veggies and protein over rice, pasta or over some fresh greens!
The wider array of vegetable colors you use, the greater the phytonutrients you are getting!