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Smoked Sausage and Vegetable Kabobs

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  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 4
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Build these no-grill kabobs with peppers, cauliflower, and smoky sausage cut in chunks, all brushed with prepared dressing.
By Betty Crocker Kitchens
Updated May 13, 2010
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Ingredients

  • 2 cups fresh cauliflower florets
  • 1 small cucumber, halved lengthwise, cut into 1-inch pieces
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1/2 lb. fully cooked smoked sausage, cut into 1-inch pieces
  • 1 (8-oz.) bottle Italian salad dressing

Steps

  • 1
    In large bowl, combine all ingredients; mix well. Cover; refrigerate at least 1 hour to marinate.
  • 2
    To serve, alternately thread cauliflower, cucumber, bell pepper and sausage onto eight 8-inch skewers. Discard remaining dressing.

Tips from the Betty Crocker Kitchens

  • tip 1
    Planning food for a crowd? The recipe for these tasty kabobs can easily be doubled or tripled.
  • tip 2
    Instead of using just one red bell pepper, try a combination of yellow, green and red bell peppers.
  • tip 3
    For even more texture, flavor and color, thread 1-inch cheese cubes in between the vegetables and sausage pieces. You can also serve these no-cook kabobs on decorative skewers found in specialty cookware stores.

Nutrition

330 Calories, 28g Total Fat, 9g Protein, 10g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
330
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
7g
35%
Cholesterol
35mg
12%
Sodium
850mg
35%
Total Carbohydrate
10g
3%
Dietary Fiber
2g
8%
Sugars
7g
Protein
9g
% Daily Value*:
Vitamin A
36%
36%
Vitamin C
68%
68%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1/2 Other Carbohydrate; 1 Vegetable; 1 High-Fat Meat; 4 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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