Grilled sausage & summer vegetable kebabs
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- Prep Time15 min
- Total Time15 min
- Makes6 kebabs
Andreas Trauttmansdorff
Ingredients
170-mL jar marinated artichoke hearts
1/2 yellow bell pepper
1/2 red bell pepper
4 green onions
12 grape or cherry tomatoes
4 Italian sausages
6 large skewers
1/2 cup barbecue sauce
2 tbsp Dijon mustard
1 tbsp honey
1/2 to 1 tsp Tabasco sauce
Instructions
Oil grill and heat barbecue to medium-high. Pour artichokes and marinade into a bowl. Cut peppers and onions into 1-inch (2.5-cm) pieces and stir in with tomatoes. Slice sausages into 1-inch (2.5-cm) pieces.
Alternately thread sausages and vegetables onto skewers. Save artichoke marinade. Barbecue kebabs, covered, turning and basting often with marinade, until sausages are firm when pressed, from 10 to 15 minutes. Meanwhile, in a small bowl, stir barbecue sauce with Dijon, honey and Tabasco until evenly mixed. Serve with kebabs.
Nutrition (per serving)
Calories 222, Protein 11.7g, Carbohydrates 12.2g, Fat 14.7g, Fibre 2.2g, Sodium 680mg.
For an entertaining take on sausages, try these colourful kebabs loaded with bright peppers, marinated artichokes and tomatoes.
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