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Grilled Sausage and Vegetable Skewers
Sweet mini peppers, tender okra, and smoky sausage meet a punchy garlic-herb dressing in this colorful summer main. You'll toss the fresh vegetables and savory meat in a sharp balsamic marinade before they hit the hot grill. The smoky sausage pairs beautifully with the charred, tender vegetables, creating a plate that feels like a backyard party.
Ingredients
- 12 (12-inch) metal or bamboo skewers
- 1 medium yellow squash, sliced into ½-inch-thick half-moons (about 2 cups)
- 1 medium zucchini, sliced into ½-inch-thick half-moons (about 2 cups)
- 1 large red onion, cut into 1-inch pieces (about 1 ½ cups)
- 8 oz. sweet mini peppers (about 3 cups)
- 2 cups fresh okra, trimmed and halved crosswise
- 1 lb. smoked sausage, cut into 1-inch pieces
- 1 ½ tsp. kosher salt, divided
- ¾ tsp. black pepper, divided
- ½ cup extra-virgin olive oil
- ½ cup balsamic vinegar
- 3 garlic cloves, grated (about ¾ tsp.)
- ¼ cup finely chopped fresh flat-leaf parsley
- 3 Tbsp. fresh oregano, chopped
- 1. If using bamboo skewers, soak them in water for at least 15 minutes or up to overnight. While skewers soak, place squash, zucchini, onion, sweet peppers, okra, and smoked sausage in a large bowl. Sprinkle with ½ teaspoon each of the kosher salt and black pepper; toss to coat evenly.
Instructions
- 1Place the squash, zucchini, onion, sweet peppers, okra, and smoked sausage in a large bowl. Sprinkle with a half teaspoon each of kosher salt and black pepper, then toss to coat evenly.
- 2Whisk the olive oil, balsamic vinegar, grated garlic, chopped parsley, oregano, the remaining one teaspoon of kosher salt, and one-quarter teaspoon of black pepper in a small bowl.
- 3Pour half of the herb dressing over the sausage and vegetables. Toss everything well to ensure the ingredients are evenly coated. Set the remaining dressing aside for later.
- 4Let the sausage and vegetables marinate at room temperature for 20 minutes, stirring occasionally. Slide the marinated meat and vegetables onto your skewers in an alternating pattern. Don't pack them too tightly so the heat can circulate.
- 5Heat your grill to high, reaching between 450 degrees Fahrenheit and 500 degrees Fahrenheit. Grease the grates and arrange the skewers on the grill. Cook them covered for 6 to 8 minutes, turning frequently until the vegetables are tender and lightly charred.
- 6Move the cooked skewers to a serving platter and spoon the reserved balsamic herb dressing over the top.
Notes
- Prep: If using bamboo skewers, soak them in water for at least 15 minutes before threading the ingredients so they don't burn on the grill.
- Make ahead: You can chop the vegetables and slice the sausage up to a day in advance. Store them in an airtight container in the fridge.
- Swap: Feel free to use chicken sausage or kielbasa if you prefer.