Ultimate Veggie Kebabs With Smoked Sausage

 


Ultimate Veggie Kebabs With Smoked Sausage

Ingredients

12 (12-inch) metal or bamboo skewers

1 medium yellow squash, sliced into 1/2-inch- thick half-moons (about 2 cups)

1 medium zucchini, sliced into 1/2-inch-thick half-moons (about 2 cups)

1 large red onion, cut into 1-inch pieces (about 1 1/2 cups)

8 oz. sweet mini peppers (about 3 cups)

2 cups fresh okra, trimmed and halved crosswise

1 lb. smoked sausage (such as Conecuh), cut into 1-inch pieces

1 1/2 tsp. kosher salt, divided

3/4 tsp. black pepper, divided

1/2 cup extra-virgin olive oil

1/2 cup balsamic vinegar

3 garlic cloves, grated (about 3/4 tsp.)

1/4 cup finely chopped fresh flat-leaf parsley

3 Tbsp. fresh oregano, chopped

Directions

If using bamboo skewers, soak them in water for at least 15 minutes or up to overnight. While skewers soak, place squash, zucchini, onion, sweet peppers, okra, and smoked sausage in a large bowl. Sprinkle with 1/2 teaspoon each of the kosher salt and black pepper; toss to coat evenly.

Stir together oil, vinegar, garlic, parsley, oregano, and remaining 1 teaspoon kosher salt and 1/4 teaspoon black pepper until combined. Drizzle half of herb mixture over vegetable mixture in bowl, tossing to coat. Reserve remaining herb mixture for serving. Let vegetable mixture marinate at room temperature, stirring occasionally, 20 minutes. Thread marinated vegetables and sausage evenly onto skewers.

Preheat grill to high (450°F to 500°F). Place kebabs on oiled grates; grill, covered, turning often, until vegetables are browned and softened, 6 to 8 minutes. Transfer kebabs to a large platter, and drizzle with reserved herb mixture. Serve immediately.

 

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