Smoked Sausage and Vegetable Kabobs

Build these no-grill kabobs with peppers, cauliflower, and smoky sausage cut in chunks, all brushed with prepared dressing. MORE+ LESS-

By Betty Crocker Kitchens

May 13, 2010

cups fresh cauliflower florets

small cucumber, halved lengthwise, cut into 1-inch pieces

medium red bell pepper, cut into 1-inch pieces

1/2

lb. fully cooked smoked sausage, cut into 1-inch pieces

(8-oz.) bottle Italian salad dressing

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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.

Planning food for a crowd? The recipe for these tasty kabobs can easily be doubled or tripled.
Instead of using just one red bell pepper, try a combination of yellow, green and red bell peppers.
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.