Tuesday, August 16, 2016

Antipasto Sausage and Vegetable Skewers

These easy-to-grill Antipasto Sausage and Vegetable Skewers make summer cooking delicious and fun!
Delicious Summer Dinner: Antipasto Sausage and Vegetable Skewers
Hello my hungry friends! It’s Brent here, and today I’m going to share how to make these absolutely delicious Sausage and Vegetable Skewers.

Usually I marinate the meat when cooking skewers on the barbecue. For this recipe, the vegetables get a chance to soak in a marinade to enhance their natural flavors.
Marinated Bell Peppers, Red Onions and Grape Tomatoes

While the vegetables marinate, I like to slightly cook the mild Italian sausages in the microwave before placing them on the skewers. It helps speed up the grilling time and it ensures the middle of each piece of sausage is completely cooked.

The marinated vegetables taste amazing, and the grilled sausage adds a burst of familiar summer flavor with every bite! Serve with a healthy salad, then put you feet up and enjoy this delicious weeknight dinner during these last few weeks of summer!

Here's how to make them...

Antipasto Sausage and Vegetable Skewers

Makes: 4 skewers
Hands-on Time:15 minutes
Cook Time: 10 minutes

  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. red wine vinegar
  • ½ tsp. honey Dijon mustard (or use Dijon mustard with a dash of honey)
  • 1 clove garlic, minced
  • Pinch each salt and pepper
  • 1 sweet yellow bell pepper
  • ½ small red onion
  • 12 grape or cherry tomatoes
  • 2 mild Italian sausages


1. Let’s start by whisking together the marinade for the vegetables. In a bowl, whisk together the oil, vinegar, mustard and garlic. Lightly season with salt and pepper. Easy, right?
Step One: Whisk the marinade

2. Time to chop the bell pepper and onion into equal-sized pieces so they will cook evenly on the grill. Go ahead and toss them in the marinade along with the grape tomatoes. Give them a good mix!

Step Two: Chop and toss vegetables in marinade

3. While the vegetables soak in the marinade, we can partially cook the sausages in the microwave so they will brown quickly on the grill. Simply prick each sausage a few times with a fork (so they don’t explode) and place on a microwave safe dish. Two minutes in the microwave on HIGH should be enough. Let them slightly cool before cutting them in to skewer-sized pieces.
Step Three: Partially cook sausage and cut into pieces

4. Thread the vegetables and sausages onto metal skewers or wooden skewers that have been soaked in water. Save the marinade - we’ll use it in the next step. Voila, we’re ready for grilling!

Step Four: Thread vegetables and sausages on skewers

5. Heat your barbecue or indoor grill to medium-high heat before placing the skewers on the grill. As the skewers cook I like to brush them with the leftover marinade using a silicone basting brush. Why waste flavor, right? Turn the skewers occasionally to cook all sides. You’re looking for the vegetables to be slightly charred on their edges. This should take about 8 to 10 minutes.

Step Five: Cook and baste skewers on grill

Alright my hungry friends, it’s your turn to make these delicious Antipasto Sausage and Vegetable Skewers. And, if you love this recipe, give it a Facebook thumbs up and share with friends! It will make my day knowing you enjoyed a dinner recipe I was able to share with you!

Thanks for visiting the Cook-a-Palooza blog!

And, I hope to see you back next Tuesday when I'll have a new easy and flavorful dinner idea to fill your plate! Ciao!

Pin Recipe For Later

Mild Italian Sausage and Marinated Vegetables Cooked on a Skewer

Brent Garell from Cookapalooza

Hi I'm Brent! And, I love to eat good food! This food blog followed in the footsteps of my first cookbook The Cook-a-Palooza Experience. When I'm not posting recipes here, you'll find me teaching cooking classes in the greater Toronto area and online at Skillet Pro Jumpstart

Did you make today's recipe? Tag @cookapalooza on Instagram - makes my day knowing you tried one of my recipes! 

| Get Weekly UpdatesFacebook | Pinterest | YouTube 

No comments:

Post a Comment