The summer is the perfect time to eat lighter. I try to avoid eating bread as much as possible, so in this season, grilling my main dish along with a side of veggies works wonders. I have a love affair with carbs so if this is easy for me - believe me - it will work for you, too!
I put together this sausage and veg skewer dish so that my husband wouldn’t look for the bread! He may not jump on my bread-less bandwagon willingly, but he really enjoyed these and didn't miss eating it hero-style one bit. To make it even healthier, I chose a chicken sausage over the traditional pork. The colors were so pretty!
4 chicken sausage links
1 large onion
1 yellow bell pepper
1 green bell pepper
1 red bell pepper
1 tbs olive oil
Salt & pepper to taste
Soak skewers to avoid splintering and heat the grill to about 400 degrees.
Slice the sausage into circles.
Chop the onion into big enough pieces to skewer.
Chop all peppers into similar sizes, removing the ribs and seeds.
Slide the ingredients onto the skewer, following a pattern throughout the kabob.
Place the kabobs on foil and drizzle with olive oil. Salt and pepper to taste.
Grill the kabobs on the foil for 20 minutes, turning once halfway through.
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