Summer Time Yum Sausage And Vegetable Kabobs On The Grill Food

GRILLED SAUSAGES WITH SUMMER VEGETABLES

Steps:

• Place the first 5 ingredients in a blender; if desired, add pepper sauce. Cover and process until blended., Cut peppers lengthwise in half; remove seeds. Cut eggplant lengthwise into 1/2-in.-thick slices. Cut zucchini and yellow squash lengthwise into quarters. Place all vegetables in a large bowl; drizzle with 1/2 cup of the sauce and toss to coat., Place vegetables on a greased grill rack. Grill, covered, over medium heat 8-10 minutes or until tender and lightly charred, turning once. Cool slightly. Reduce grill temperature to medium-low heat., Cut vegetables into bite-sized pieces. Toss with additional 1/4 cup sauce; keep warm., Grill sausages, covered, over medium-low heat 15-20 minutes or until a thermometer reads 160° for pork sausages (165° for turkey sausages), turning occasionally. Remove sausages from grill; toss with remaining sauce. Serve with vegetables.

SMOKED SAUSAGE KABOBS

Steps:

• Whisk up the dressing (olive oil, mustard, salt, pepper, garlic, and Italian seasoning) and set aside.
• If using wooden skewers, soak them for 15-20 minutes to prevent burning.
• Preheat your grill over medium heat (about 350-450 degrees).
• Alternating ingredients, skewer all of the ingredients, for example, sausage, onion, pepper, mushroom, zucchini and then repeat.
• Brush dressing mixture on all of the kabobs.
• Grill 4-5 minutes on each side or until vegetables are tender and sausage is warmed and golden.
• Alternatively, you could toss all of the vegetables and sausage in the dressing and bake in the oven on a baking sheet at 400 degrees for about 20 minutes.

SUMMER TIME YUM - SAUSAGE AND VEGETABLE KABOBS ON THE GRILL

Steps:

• Combine the marinade ingredients in a bowl and set aside.
• Slice the sausage and vegetables. Alternating ingredients, place on skewers.
• Lay skewers in large, glass dish. Pour marinade. Chill for 1-2 hours.
• Grill (or place under broiler) 5-6 minutes each side, until vegetables are tender. Brush marinade on meat and vegetables while grilling.
• Serve over rice.

SAUSAGE SQUASH KABOBS

Steps:

• In a large microwave-safe bowl, combine potatoes and water. Cover and microwave on high until tender, 6-8 minutes; drain and set aside. For glaze, combine the honey, mustard and orange zest in a small bowl., On 8 metal or soaked wooden skewers, alternately thread the sausage, potatoes, yellow squash and zucchini; brush with half of the glaze. , On a lightly oiled grill rack, grill kabobs, uncovered, over medium heat or broil 4 in. from the heat until vegetables are tender and sausage is heated through, 10-16 minutes, basting frequently with glaze.

SUMMER VEGETABLE MELANGE

Steps:

• Shave squash and carrot into ribbons using a vegetable peeler or mandolin.
• Heat oil in skillet, saute onion and carrot until almost tender. Add squashes and saute 1-2 minutes more. Remove from heat and toss with lemon juice, red pepper, and parsley.