Antipasto Sausage Skewers

By The Canadian Living Test Kitchen

Tested till perfect

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Antipasto Sausage Skewers

This recipe makes 4 servings

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Nutritional Info

about -
cal 324
pro 19 g
total fat 22 g
sat. fat 6 g
carb 15 g
fibre 4 g
chol 48 mg
sodium 751 mg
% RDI: -
calcium 4
iron 16
vit A 10
vit C 108
folate 18
  • Portion size: 4

Choose your favourite Italian sausages or try chorizo. You can replace the eggplant with 24 mushrooms, or make the skewers vegetarian with vegetarian sausage.

Ingredients

  • 2 tbsp 2tbspextra-virgin olive oil
  • 2 tbsp 2tbspred wine vinegar
  • 1/2 tsp 1/2tspDijon mustard
  • 1 1clove garliccloves of garlic, minced
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 1/2 1/2eggplant, (250 g for half)
  • 1/2 1/2sweet red peppersweet red peppers
  • 1/2 1/2sweet yellow peppersweet yellow peppers
  • 1/2 1/2small red onionred onions
  • 16 16cherry tomatocherry tomatoes
  • 4 4Italian sausageItalian sausages, (about 1 lb/500 g)
  • 1 jar 1jar(6 oz/170 mL) marinated artichoke heartmarinated artichoke hearts, drained

Preparation

In large bowl, whisk together oil, vinegar, mustard, garlic, salt and pepper.

Cut eggplant in half lengthwise; cut crosswise into 1/2-inch (1 cm) thick pieces and add to bowl. Cut red and yellow peppers and onion into 1-inch (2.5 cm) pieces; add to bowl. Add tomatoes; toss to coat. Let stand for 10 minutes.

Meanwhile, prick sausages with fork. Place on microwaveable plate; cover and microwave at high until no longer pink inside, 5 minutes. Cut into quarters.

Onto 8 metal or soaked wooden skewers, alternately thread sausage, eggplant, red and yellow peppers, onion, tomatoes and artichoke hearts. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Place skewers on greased grill over medium-high heat; close lid and grill, turning once, until browned and vegetables are tender, about 10 minutes.

Source : Canadian Living Magazine: August 2006

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