Minutes Prep time: 30
Minutes Total time: 150
Servings: 7
Difficulty: Intermediate
2 medium yellow summer squash, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices
2 medium red bell peppers, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
1/2 cup red wine vinegar
1 tablespoon dried Italian seasoning
1 tablespoon minced garlic
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup canola oil
1/2 cup olive oil
1 pkg (14 oz each) Gardein® Ultimate Plant-Based™ Spicy Italian Saus'ge Links
7 wooden skewers, soaked
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 96 mg | 10% |
| Carbohydrate | 13 g | 4% |
| Cholesterol | 0 | |
| Total Fat | 54 g | 82% |
| Iron | 3 mg | 16% |
| Calories | 560 kcal | 28% |
| Sodium | 730 mg | 30% |
| Protein | 11 g | 21% |
| Saturated Fat | 7 g | 33% |
| Sugars | 5 g | 0 |
| Vitamin C | 76 mg | 127% |
Whisk together red wine vinegar, Italian seasoning, garlic, salt, and black pepper in a large bowl. Whisk in canola and olive oil. Add vegetables and toss with marinade. Cover and let marinate in refrigerator two hours.
Cut Saus'ge links into 1-inch pieces. Skewer the vegetables and saus’ge until all product is used. Alternate placing each ingredient onto the skewer. Set vinaigrette aside to use again later.
Preheat grill to medium-high heat.
Grill Spicy Italian Saus'ge Kabobs until charred on all sides and saus'ge is cooked thoroughly (165°F), about 3 to 4 minutes per side. Brush occasionally with leftover vinaigrette. Remove spicy Italian saus'ge kabobs from grill and serve.
For easy slicing, thaw saus'ge in the refrigerator for 2 hours while vegetables are marinating.
Spicy Italian Saus'ge Kabobs
