We have a lot of fresh vegetables right now from our garden. At least once a week I make kabobs with grilled vegetables. It is my absolute favorite way to eat squash, bell peppers and mushrooms. As part of The Delicious Dish team, Johnsonville has asked me to come up with a kabob recipe using Johnsonville Sausage.
- ⅓ Cup Olive Oil
- 1 Tbls. Basil Pesto
- 1 Tbls. Balsamic Vinegar
- 1 tsp. Spicy Brown Mustard
- 1 Clove Garlic, minced
- 6 Mushrooms
- 1 Small Yellow Squash
- 1 Green Bell Pepper
- 1 Small Onion
- 1 package Johnsonville Chicken Sausage Three Cheese Italian
- 6 Skewers
- Soak wooden skewers in water.
- In a small bowl combine olive oil, pesto, balsamic vinegar, mustard and garlic.
- Chop vegetables thick enough to be threaded on a skewer- about ½" for squash, cut mushrooms in half, cut bell pepper and onion into large chunks.
- Place vegetables in a large zipper bag and pour marinade over top.
- Refrigerate the vegetables with the marinade for at least 30 minutes.
- Cut the sausage into ½" slices.
- Remove skewers from water and start threading vegetables and sausage.
- Cook on grill over medium-low heat for about 10-12 minutes or until vegetables are soft. Make sure to turn the skewers often.
There is no need to marinate the chicken sausage since it is already full of wonderful flavors. I wish you could have smelled these kabobs cooking! The smell of pesto combined with the smell of the sausage cooking was yummy!
I served the kabobs over couscous. It’s an easy recipe packed full of flavor!
Johnsonville is having a Kabob Creations contest! Come up with your own unique recipe to enter to win a Big Green Egg plus accessories. Just submit a photo and your recipe over at the Johnsonville website to enter. Contest ends 7/29/12.
Disclosure: All opinions expressed are mine. Johnsonville provided coupons in order for me to come up with my creation.