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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Found this in a weekender magazine (the type that come in the Sunday paper) and love it! Tweaked it a bit. It's extremely easy to make, and if doubled or tripled, it would be great for an inexpensive addition to a summer party. Plus, it helps to use up summer veggies! I like to serve this with rice and steamed broccoli. Ingredients:
1 lb kielbasa, cut into 24-30 pieces |
18 whole mushrooms |
1 large green bell pepper, cubed large |
1 large zucchini, halved lengthwise and cut into 1-inch pieces |
1 (16 ounce) can pineapple chunks (or fresh) |
6 tablespoons olive oil or 6 tablespoons canola oil |
3 1/2 teaspoons dijon mustard or 3 1/2 teaspoons spicy brown mustard |
1 teaspoon lemon juice |
1 teaspoon soy sauce |
salt and pepper |
Directions:
1. Preheat grill or broiler to high.
2. Thread 8 12-inch skewers, alternating sausage and vegetables.
3. Combine oil, mustard, lemon juice and soy sauce in a jar. Season w/salt and pepper. Secure lid and shake to blend thoroughly.
4. Place skewers on grill rack and brush w/half the sauce. Cook 6 minutes, turn and brush w/remaining sauce.
5. Cook until browned, about 4 minutes.
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