Recipe of the Week: Grilled Italian Sausage Kabobs


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)


  1. 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.
  2. 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.)
  3. Place on grill, preheated to medium high heat. Turn 2-4 times. Remove from grill after 8-10 minutes. Enjoy!