Ingredients

The following ingredients have 12 Servings
  • 4 kielbasa sausages (I used Tofurky Kielbasa), sliced diagonally, about 1/3 inch thick
  • 1 white or red onion, sliced
  • 1 zucchini or yellow squash, cut into moons
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 3 tablespoons olive oil (bonus points for garlic olive oil!)
  • 1 tablespoon dijon
  • 1/4 – 1/2 teaspoon freshly cracked pepper or lemon pepper

Instruction

  • If using wooden skewers, soak them in water for 10 – 30 minutes.
  • Preheat the grill or grill pan to medium high.
  • In a small bowl, combine the olive oil, dijon and pepper, mix well. Set aside.
  • Skewer the sausage and veggies however you like. I started with the kielbasa, red pepper, onion, green pepper, zucchini, and repeat until skewer is full.
  • Brush each kabob with the dijon dressing.
  • Grill skewers for 10 – 12 minutes, turning once or twice, or until vegetables are tender. Brush will any remaining oil mixture as needed.
  • Serve with sides of choice. It’s great with grilled corn and Baked Beans, Vegan Potato Salad or Classic Vegan Coleslaw.
  • Makes 12 small kabobs or 8 regular sized.