Ingredients

The following ingredients have 4 Servings
  • 1 package (13 oz.; 368g) smoked sausage (we use turkey) (cut in 1-1/2 inch pieces (we use turkey sausage))
  • 3 bell peppers , ((I use red, green, and orange) cut into 1-inch pieces)
  • 1/2 of 1 large red onion, (cut into 1-inch pieces)
  • 10 large baby bella mushrooms, (whole or halved mushrooms work better than thin slices)
  • 4 tablespoons (48g) extra virgin olive oil
  • 2 teaspoons dried oregano
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika
  • Fine sea salt and freshly cracked pepper & vegetable oil (for grilling)
  • Optional: chopped flat-leaf Italian parsley
  • Sauces for serving (optional): See Note 1

Instruction

  • PREP: Preheat the grill to medium-high heat (about 450-500 degrees F). If using wooden skewers, soak them in water for 20-30 minutes.
  • VEGGIE AND SAUSAGE PREP: cut the sausage into 1 to 1-1/2 inch thick coins. Cut the peppers and red onion into 1-inch pieces. Cut the large mushrooms in half (leave small mushrooms whole).
  • MIX: In a large bowl, add all the cut veggies and sausage. Add olive oil, oregano, parsley, garlic powder, paprika, salt and pepper to taste. (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper.) Gently stir to combine everything.
  • ADD TO SKEWERS: Add the veggies and sausage on the soaked skewers.
  • GRILL: Soak a paper towel in vegetable oil, roll it up, and then using tongs, rub it along cleaned and completely heated grill grates. Place the skewers on the grill and close. Cook for 3-4 minutes and then flip on the other side and cook for another 3-4 minutes or until veggies and sausage are lightly charred.
  • SERVE: Remove and if desired, serve with some fresh chopped parsley. Enjoy as is or with a sauce (see Note 1).