EASY KABOBS WITH ZUCCHINI AND SAUSAGE

INSTRUCTIONS

INSTRUCTION IF YOU’RE MARINATING VEGETABLES:

1. Cut zucchini and any other vegetables you’re using into same-size pieces, cutting some flat edges and making the zucchini slightly smaller than you’ll cut the sausage.
2. Put vegetables into Ziploc bag and pour in enough Italian dressing to moisten all the vegetables. I used Newman’s Own Olive Oil and Vinegar Dressing (affiliate link) for the veggies in the photo; this is the brand I always use if I have it.
3. Let vegetables marinate for an hour or so, or even all day if desired. (Refrigerate if marinating for more than an hour.)

INSTRUCTIONS TO COOK KABOBS:

1. Brush gas or charcoal grill grates with olive oil or spray with non-stick spray and preheat grill or broiler to medium heat (you can hold your hand there about 3 seconds at that heat.)
2. Cut sausage into chunks, about five pieces per sausage.
3. Drain marinated vegetables, or cut vegetables into pieces if you didn’t marinate.
4. Thread sausage and vegetables onto skewers, alternating, and putting the skewer through the skin of the sausage and veggies so they won’t spin around and arranging them with a flat side facing out for best grill marks.
5. You can brush kabobs with Italian Salad Dressing if you didn’t marinate the vegetables.
6. Grill kabobs over medium heat, turning frequently. Kabobs are done when sausage is browned but zucchini and other vegetables are barely tender, about 15 minutes.
7. Serve hot.