This recipe is based on the classic southern Italian dish of sausage and peppers on a skewer. Serve over this delicious orzo salad that you've made earlier for a satisfying summer dinner in minutes!
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2008
MethodCut 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.
Nutritional facts Per serving: about
- Sodium 710 mg
- Protein 23 g
- Calories 508.0
- Total fat 24 g
- Cholesterol 42 mg
- Saturated fat 6 g
- Total carbohydrate 50 g
- Iron 19.0
- Folate 15.0
- Calcium 6.0
- Vitamin A 16.0
- Vitamin C 98.0