I made these Grilled Chicken Sausage & Veggie Kabobs for an impromptu lunch this week. I needed something quick, tasty and easy to make for my crew and these tasty Kabobs did the trick! It seems like these so called “lazy” days are when I do some of my best work. And by that, I mean the lazy days are often my days off when I’m cooking without an agenda. No recipe development and no cooking for the blog, just straight up doing my thing. Cooking because I want to, because we have to eat and coming up with something based on what is in my fridge and pantry. These flavorful Grilled Chicken Sausage & Veggie Kabobs are the result of what I’m talking about.
I’m loving Summertime, hope you are too!
Ali in the Valley
Grilled Chicken Sausage & Veggie Kabobs…
1 package (12 ounces Chicken Sausage, cut into 1-inch pieces)
1 medium zucchini (cut into 1/2-inch slices)
1 yellow bell pepper (cut into ½-inch slices)
1 red bell pepper (cut into 1/2-inch slices)
1 medium onion (cut into wedges)
1 cup cherry tomatoes
1 jalapeno cut in slices
1 1/2 cups Italian dressing (divided)
In a large resealable plastic bag, combine the zucchini, bell peppers, onion, tomatoes, jalapanos and 1 cup Italian dressing.
Seal bag and refrigerate for 30 minutes.
Preheat grill to medium.
On metal or soaked wooden skewers, alternately thread sausage and vegetables.
Grill for 10 minutes or until browned, turning frequently and basting with remaining Italian dressing.