Grilled Sausage and Vegetable Skewers

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

1. 1Whisk the olive oil, balsamic vinegar, grated garlic, chopped parsley, oregano, one teaspoon of kosher salt, and one-quarter teaspoon of black pepper in a small bowl.
2. 2Pour half of the herb dressing over the prepared squash, zucchini, onion, sweet peppers, okra, and smoked sausage. Toss everything well to ensure the ingredients are evenly coated. Set the remaining dressing aside for later.
3. 3Allow the sausage and vegetables to marinate at room temperature for 20 minutes, giving them an occasional stir. Slide the marinated meat and vegetables onto your skewers in an alternating pattern.
4. 4Heat 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 them frequently until the vegetables are tender and lightly charred.
5. 5Move the cooked skewers to a serving platter. Spoon the reserved balsamic herb dressing over the top and serve them right away.

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