Grilled Zucchini and Sausage Kabobs

Kalyn's Kitchen
There are a few ways you can do the kabobs, depending on how much time you want to invest, but even if you just stick the sausage and veggies on skewers, brush with Italian salad dressing, and grill, this is a pretty good tasting easy dinner.


pre-cooked beef, chicken, or turkey sausages, 1 per person
medium-size zucchini, 1 per person (use zucchini that's close to the same diameter as the sausage if possible)
red bell pepper pieces or red onion pieces to alternate with the sausage and zucchini
Italian salad dressing with soybean oil or olive oil for marinating kabobs or brushing on as you grill


Instructions if you're marinating vegetables:

Cut zucchini and any other vegetables you're using into same-size pieces, cutting zucchini on the diagonal if possible. Put vegetables into ziploc bag and pour in enough Italian dressing to moisten all the vegetables. Let vegetables marinate for an hour or so, or even all day if desired. (Refrigerate if marinating for more than an hour.)
Instructions to cook kabobs:

Brush gas or charcoal grill grates with olive oil and preheat grill or broiler to medium heat (you can hold your hand there about 3 seconds at that heat.) Cut sausage into diagonal chunks, about five pieces per sausage. Drain marinated vegetables, or cut vegetables into pieces if you didn't marinate.

Thread sausage and vegetables onto skewers, alternating, and putting the skewer through the skin of the sausage and veggies so they won't spin around as much. You can brush kabobs with Italian Salad Dressing if you didn't marinate the vegetables. Grill kabobs over medium heat, turning the sausage and vegetables frequently by lifting one end of the skewer with tongs and turning vegetables with a fork. (I find this easier than lifting the whole kabob and turning it, but you can also turn them that way if you prefer.)

Kabobs are done when sausage is browned but zucchini and other vegetables are barely tender, about 15 minutes. Serve hot.


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