Ultimate Veggie Kebabs With Smoked Sausage Recipe

Ultimate Veggie Kebabs With Smoked Sausage

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These colorful kebabs are great for kids and adults alike.

Anna Theoktisto

Published on June 10, 2023

Southern Living Ultimate Veggie Kebabs With Smoked Sausage on a platter to serve — Photo:
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

Active Time:

35 mins

Total Time:

55 mins

Servings:

With the right dressing, eating your vegetables can be a true pleasure, and these veggie kebabs demonstrate just that.

Drizzled in a vibrant herb sauce, featuring oregano, parsley, and balsamic vinegar, the chimichurri-like condiment adds a bright pop of flavor to these charred veggie skewers. While there are more vegetables than meat on these kebabs, we added some smoked sausage for extra flavor. The sausage, alongside fresh okra and summer squash, make these skewers feel ultra Southern, but you can also customize them with whatever fresh veggies you prefer.

When it comes to assembly, we highly recommend using metal skewers instead of bamboo because they’re sturdy, sustainable, and don't require soaking.

Ingredients

12 (12-inch) metal or bamboo skewers
1 medium yellow squash, sliced into 1/2-inch- thick half-moons (about 2 cups)
1 medium zucchini, sliced into 1/2-inch-thick half-moons (about 2 cups)
1 large red onion, cut into 1-inch pieces (about 1 1/2 cups)
8 oz. sweet mini peppers (about 3 cups)
2 cups fresh okra, trimmed and halved crosswise
1 lb. smoked sausage (such as Conecuh), cut into 1-inch pieces
1 1/2 tsp. kosher salt, divided
3/4 tsp. black pepper, divided
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
3 garlic cloves, grated (about 3/4 tsp.)
1/4 cup finely chopped fresh flat-leaf parsley
3 Tbsp. fresh oregano, chopped

Directions

If using bamboo skewers, soak them in water for at least 15 minutes or up to overnight. While skewers soak, place squash, zucchini, onion, sweet peppers, okra, and smoked sausage in a large bowl. Sprinkle with 1/2 teaspoon each of the kosher salt and black pepper; toss to coat evenly.
Stir together oil, vinegar, garlic, parsley, oregano, and remaining 1 teaspoon kosher salt and 1/4 teaspoon black pepper until combined. Drizzle half of herb mixture over vegetable mixture in bowl, tossing to coat. Reserve remaining herb mixture for serving. Let vegetable mixture marinate at room temperature, stirring occasionally, 20 minutes. Thread marinated vegetables and sausage evenly onto skewers.
Preheat grill to high (450°F to 500°F). Place kebabs on oiled grates; grill, covered, turning often, until vegetables are browned and softened, 6 to 8 minutes. Transfer kebabs to a large platter, and drizzle with reserved herb mixture. Serve immediately.

Ultimate Veggie Kebabs With Smoked Sausage

Ingredients

Directions

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