Preheat grill to medium-high heat. Spray a grilling basket (affiliate link) with non-stick spray. (If you don't have a grilling basket, cut each squash into six pieces lengthwise and grill the strips, then cut into smaller pieces.)

I'm a fan of turkey Italian sausage, but for grilling I love Johnsonville Italian Sausage; either sweet or hot sausage will work for this. If you prefer a low-fat sausage, put it in a bowl and brush with olive oil so it doesn't stick on the grill. (Be sure to choose gluten-free sausage if you need this to be gluten-free.)

Cut up 2 medium zucchini and 2 medium yellow squash into same-size pieces. I sliced the squash lengthwise and then into slices, and cut some of the bigger pieces in half again.

Toss squash with 2 tablespoons of the olive oil, salt, and pepper while you preheat grill basket.

Put sausage on the grill and then add vegetables to the grill basket.

Grill sausage and squash about 18 minutes, turning several times with tongs for the sausage and a large turner for the squash.

It is done when sausage feels firm and is lightly browned and squash is tender and starting to brown. (Precooked sausage will need less time.)

While sausage and squash cooks, finely chop the mint and parsley (or herbs of your choice) and measure out the capers.

Mix herbs and capers with lemon juice, other 2 tablespoons of olive oil, and some Spike Seasoning (affiliate link) or other all-purpose seasoning.

When sausage is cooked through, remove from grill and slice into 1 inch slices.

Toss grilled sausage and squash with the lemon and herb mixture.

Season with salt and fresh ground black pepper and serve hot, with extra lemon to squeeze on at the table if desired.