Sausage, Fennel and Pepper Skewers with Orzo Salad
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 508 |
| pro | 23 g |
| total fat | 24 g |
| sat. fat | 6 g |
| carb | 50 g |
| fibre | 5 g |
| chol | 42 mg |
| sodium | 710 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 19% |
| vit A | 16% |
| vit C | 98% |
| folate | 15% |
-
1 each small sweet red and green pepper
Half fennel bulb
4 sweet or hot Italian sausages, cut into quarters
Orzo Salad:
1-1/4 cups (300 mL) orzo or other small pasta
2 tbsp (25 mL) extra-virgin olive oil
2 cups (500 mL) cherry or grape tomatoes, cut into halves
2 cloves garlic, minced
1/4 tsp (1 mL) dried oregano
Pinch each salt and pepper
2 tbsp (25 mL) minced fresh parsley
2 tbsp (25 mL) balsamic vinegar
4 tsp (20 mL) prepared pesto
Preparation:
Cut red and green peppers and fennel into 2-inch (5 cm) chunks. Alternately thread vegetables and sausages onto each of 4 skewers.
Place on greased grill over medium-high heat. Close lid and grill, turning 3 times, until vegetables are tender and sausages are no longer pink inside, about 15 minutes.
Orzo Salad: Meanwhile, in saucepan of boiling salted water, cook orzo until tender-firm, 6 to 8 minutes. Drain in colander and set aside.
In same saucepan, heat oil over medium-high heat; saut?omatoes, garlic, oregano, salt and pepper until softened, about 3 minutes. Stir in parsley, vinegar and pesto. Add orzo, tossing to coat. Serve with skewers.
Place on greased grill over medium-high heat. Close lid and grill, turning 3 times, until vegetables are tender and sausages are no longer pink inside, about 15 minutes.
Orzo Salad: Meanwhile, in saucepan of boiling salted water, cook orzo until tender-firm, 6 to 8 minutes. Drain in colander and set aside.
In same saucepan, heat oil over medium-high heat; saut?omatoes, garlic, oregano, salt and pepper until softened, about 3 minutes. Stir in parsley, vinegar and pesto. Add orzo, tossing to coat. Serve with skewers.
Source
Canadian Living Magazine: June 2008
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