Choose your favourite Italian sausages or try chorizo. You can replace the eggplant with 24 mushrooms, or make the skewers vegetarian with vegetarian sausage.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2006
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1 clove garlic minced
- 1 pinch salt
- 1 pinch pepper
- 1/2 eggplant (250 g for half)
- 1/2 sweet red pepper
- 1/2 sweet yellow pepper
- 1/2 red onion
- 16 cherry tomatoes
- 4 Italian sausages (about 1 lb/500 g)
- 1 jar marinated artichoke heart drained
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.
Nutritional facts <b<Per serving:</b> about
- Sodium 751 mg
- Protein 19 g
- Calories 324.0
- Total fat 22 g
- Cholesterol 48 mg
- Saturated fat 6 g
- Total carbohydrate 15 g
- Iron 16.0
- Folate 18.0
- Calcium 4.0
- Vitamin A 10.0
- Vitamin C 108.0