Bbq Grilled Zucchini And Sausage Kabobs Recipes

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GRILLED ITALIAN SAUSAGE KABOBS



Grilled Italian Sausage Kabobs image

A fun dinner on a stick. I like to add different veggies depending on what I have on hand. If you use wooden skewers, be sure to soak them in water for about 30 minutes first. From Betty Crocker Quick To Fix.

Provided by lazyme

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup pizza sauce
1 tablespoon dried basil
1 tablespoon canola oil
1 1/2 lbs Italian sausage, 1 1/2-inch pieces
2 medium zucchini, 1-inch pieces
1 medium red bell pepper, 1 1/2-inch pieces
1 medium green bell pepper, 1 1/2-inch pieces
6 large pimento stuffed olives

Steps:

  • Mix pizza sauce, basil, and oil; reserve.
  • Cook sausage pieces in 10-inch skillet over medium heat about 10 minutes, turning occasionally, until partially cooked; drain.
  • Thread sausage, zucchini and bell pepper pieces alternately on each of six 15-inch metal skewers, leaving space between each.
  • Place olive on tip of each skewer.
  • Cover and grill kabobs 5 to 6 inches from medium coals 20 to 25 minutes, turning and brushing 2 to 3 times with pizza sauce mixture, until sausage is done and vegetables are crisp-tender.
  • Heat remaining pizza sauce mixture to boiling; serve with kabobs.

GRILLED ITALIAN SAUSAGE KABOBS



Grilled Italian Sausage Kabobs image

Enjoy these delicious grilled sausage kabobs served with pasta - a hearty dinner ready within an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 7

1 1/2 pounds Italian sausage links, cut into 1 1/2-inch pieces
2 medium zucchini, cut into 1-inch pieces
1 medium red bell pepper, cut into 1 1/2-inch pieces
1 medium green bell pepper, cut into 1 1/2-inch pieces
6 large pimiento-stuffed olives
1/2 cup pizza sauce
6 cups hot cooked pasta (any variety)

Steps:

  • Cook sausage in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until partially cooked; drain. Thread sausage, zucchini and bell peppers alternately on each of six 12-inch metal skewers, leaving space between each piece. Place olive on tip of each skewer.
  • Cover and grill kabobs 5 to 6 inches from medium coals 20 to 25 minutes, turning and brushing 2 or 3 times with pizza sauce, until sausage is no longer pink in center and vegetables are crisp-tender. Serve over pasta, and if desired, with additional pizza sauce.

Nutrition Facts : Calories 580, Carbohydrate 46 g, Cholesterol 90 mg, Fiber 3 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1250 mg

SAUSAGE SQUASH KABOBS



Sausage Squash Kabobs image

Expect a crowd to gather around the grill when these flavorful kabobs are cooking. The zesty honey-mustard glaze gives a lovely sheen to the sausage and veggies. -Lisa Malynn Kent, North Richland Hills, Texas.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 pound small red potatoes, halved or quartered if desired
1 tablespoon water
1/2 cup honey
1/4 cup Dijon mustard
1/2 teaspoon grated orange zest
1 pound smoked turkey kielbasa, sliced 1/2 inch thick
2 small yellow summer squash, sliced 1/2 inch thick
2 small zucchini, sliced 1/2 inch thick

Steps:

  • In a large microwave-safe bowl, combine potatoes and water. Cover and microwave on high until tender, 6-8 minutes; drain and set aside. For glaze, combine the honey, mustard and orange zest in a small bowl., On 8 metal or soaked wooden skewers, alternately thread the sausage, potatoes, yellow squash and zucchini; brush with half of the glaze. , On a lightly oiled grill rack, grill kabobs, uncovered, over medium heat or broil 4 in. from the heat until vegetables are tender and sausage is heated through, 10-16 minutes, basting frequently with glaze.

Nutrition Facts : Calories 385 calories, Fat 7g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 1491mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 3g fiber), Protein 22g protein.

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  • Remove the husks and silk from the corn. Place the corn in a large bowl. Cover with cold water and soak for 20 minutes. If using wooden skewers, now is a good time to soak them in water.
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