Ingredients
| 1 (12 oz) pkg | Chicken or turkey Italian sausage |
| 1 medium | Zucchini squash |
| 1 medium | Summer squash |
| 3 medium | Bell peppers (any color) |
| 1 (10-16 oz) pkg | Mushrooms (optional) |
| 1 medium | Red onion |
| Marinade: | 1 |
| 1 tbs | Italian seasoning (or 1 1/2 tsp basil + oregano) |
| 1/2 tsp | Salt |
| 1/2 tsp | Pepper |
| 1/2 tsp | Garlic powder |
| 2 tbs | Honey |
| 1/4 cup | Balsamic vinegar |
| 1 tbs | Dijon mustard (or yellow mustard) |
| 2 tbs | Olive oil (or oil of choice) |
Instructions
- Wash and slice veggies into same size chunks (same size, so they cook evenly). Slice sausage into 1/2-1 inch disks. Place vegetables and sausage in a ziplock bag or large bowl.
- In a small bowl, combine everything for marinade. Pour over veggies and sausage, and toss to combine. Ziplock bag/cover bowl and refrigerate for at least 30 minutes, or overnight. Skewer the sausage and vegetables in alternating patterns before you are ready to grill. (Note: You can skip the marination step if you don’t have time. Simply brush the marinade on the skewers as they cook on the grill.)
- Place on grill, preheated to medium high heat. Turn 2-4 times. Remove from grill after 8-10 minutes. Enjoy!
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