Smoked sausages and summer vegetables make for a quick and tasty meal. Simply cut into bite- size pieces and skewer.
|1||JMS Jalapeno Chicken Sausages or Grill'ems, sliced into rounds|
|1||Red pepper, cut into 1 inch (2.5 cm) pieces|
|1||Yellow pepper, cut into 1 inch (2.5 cm) pieces|
|1||Small red onion, cut into wedges|
|1||Medium zucchini, cut into 1 inch (2.5 cm) pieces|
|3 tbsp||(45 mL) Olive oil|
|Salt and pepper|
PREHEAT BBQ to medium heat. Lightly coat grill with non-stick cooking spray. THREAD sausage and vegetables onto skewers. Grill kebabs, turning occasionally, until sausages are heated through and vegetables are tender crisp.
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