Grilled Sausage Skewers with Summer Vegetables

Grilled sausage skewers with summer vegetables are artfully arranged on a blue oval plate, accompanied by a small bowl of mustard dipping sauce. The vibrant medley features zucchini, red onion, bell peppers, and mushrooms. Nearby, a striped napkin complements the scene with two bowls enhancing the setting. GREENHOUSE Goodness

Grilled Sausage Skewers with Summer Vegetables

Fire up the grill for these flavorful Grilled Sausage Skewers with Summer Vegetables! Marinated in a zesty dijon mustard dressing, they’re loaded with colorful veggies and juicy sausage for a satisfying and fun summer meal.

Prep Time: 20 mins

|

Cook Time: 20 mins

|

Total Time: 40 mins

|

Serves: 6
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Ingredients

  • 2 tbsp dijon mustard
  • 1 tsp red wine vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup extra-virgin olive oil
  • 1 small garlic clove, finely chopped
  • 2 sprigs oregano, finely chopped
  • 12 links smoked bratwurst sausage
  • 1 zucchini, quartered lengthwise, cut into 2” pieces
  • 1 summer squash, quartered lengthwise, cut into 2” pieces
  • 1 red onion, quartered, cut into 2” pieces
  • 12 GREENHOUSE mini peppers
  • 4 baby mushrooms, halved lengthwise

DIRECTIONS

  1. Preheat the grill to medium-high.
  2. In a medium bowl combine the dijon, red wine vinegar, garlic, oregano, salt, and pepper. Whisk mixture and add in the olive oil in a slow stream until fully incorporated. Set aside.
  3. Thread the following onto two skewers in order: mushroom, summer squash, pepper, two sausage links, pepper, zucchini, and red onion. Repeat with remaining ingredients.
  4. Grill for 10-15 minutes, turning half-way through, or until vegetables are at desired tenderness and the sausage is browned and cooked through.
  5. Brush with the mustard dressing on both sides and allow to cook for an additional minute per side.
  6. Remove from the grill and transfer to a serving platter. Serve with remaining mustard dressing on the side.

*Recipe courtesy of Mastronardi Produce

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