sausage and vegetable kabobs with mustard

sausage and vegetable kabobs with mustard

prep time: 10 minutes
cook time: 20 minutes
ready in: 30 minutes

makes: 4 servings, 1 kabob each


  • 4 12" wooden skewers, soaked in water for 30 minutes
  • 2 Tablespoons white wine vinegar
  • 1 Tablespoon olive oil
  • 2 Tablespoons Dijon mustard
  • 1 teaspoon coarsely ground black pepper
  • 1 lb Giant Italian sausage links, cut into 3/4 slices (slice through casing)
  • 1 large red bell pepper, washed, seeded, de-ribbed and cut into 1" squares
  • 1 small zucchini, washed, ends removed and cut into 3/4 " slices
  • 12 firm cherry or grape tomatoes, washed

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Mix the vinegar, olive oil, mustard and pepper together in a small bowl.
  2. On each skewer, alternately thread the sausage and vegetable chunks beginning and ending with red pepper cubes.
  3. Leave a small space between the sausage pieces so the sausage will cook through.
  4. Brush the mustard mixture onto the sausage and vegetables.
  5. Prepare the grill with medium heat coals or preheat the broiler.
  6. Grill the kabobs for a total of 18-20 minutes, turning every 5 minutes.
  7. Kabobs are ready when sausage reaches an internal temperature of 160°F.

per serving: 240 calories, 19g total fat, 6g saturated fat, 35mg cholesterol, 510mg sodium, 8g carbohydrates, 2g dietary fiber, 10g protein