Sausage and Vegetable Kebabs

Makes 2 servings

3/4 lb mixed eggplant and summer squash
3 Tablespoons fresh lemon juice
1 Tablespoon olive oil
1 garlic clove, pressed
1 teaspoon smoked paprika--hot or sweet
2 Italian sausages, about 1/2 pound
Fresh basil or sage leaves, optional

Slice the eggplant and squash into small cubes, about 1/2 inch. Make the marinade by combining the lemon juice, olive oil, galic and smoked paprika. Place the marinade and vegetables into a zip top bag and let marinate for up to 3 hours. Most of the marinade will be absorbed by the vegetables.

Preheat broiler then slice the sausage into about 12 - 15 slices. Slide the cubes of squash, eggplant and sausage onto skewers, preferably metal, with sage or basil leaves on top of each piece of sausage. All the meat and vegetables should be touching with no spaces in between.

Place skewers on a foil lined broiler pan and broil about 7 minutes on each side or until meat and vegetables are cooked through. Serve with couscous.

Enjoy!

 

- Recipe courtesy of Amy Sherman