|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|
|1 tbs||Italian seasoning (or 1 1/2 tsp basil + oregano)|
|1/2 tsp||Garlic powder|
|1/4 cup||Balsamic vinegar|
|1 tbs||Dijon mustard (or yellow mustard)|
|2 tbs||Olive oil (or oil of choice)|
- 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!