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