Cooking on a Shoelace

Antipasto Sausage Skewers

Choose your favourite Italian sausages or try chorizo. You can replace the eggplant with 24 mushrooms, or make the skewers vegetarian with vegetarian sausage.

Servings: 4

Ingredients:

2 tbsp (25 mL) extra-virgin olive oil
2 tbsp (25 mL) red wine vinegar
1/2 tsp (2 mL) Dijon mustard
1 clove garlic, minced
Pinch each salt and pepper
Half eggplant (250 g for half)
Half each sweet red and yellow pepper
Half small red onion
16 cherry tomatoes
4 Italian sausages (about 1 lb/500 g)
1 jar (6 oz/170 mL) marinated artichoke hearts, drained

Preparation:

In large bowl, whisk together oil, vinegar, mustard, garlic, salt and pepper.

Cut eggplant in half lengthwise; cut crosswise into 1/2-inch (1 cm) thick pieces and add to bowl. Cut red and yellow peppers and onion into 1-inch (2.5 cm) pieces; add to bowl. Add tomatoes; toss to coat. Let stand for 10 minutes.

Meanwhile, prick sausages with fork. Place on microwaveable plate; cover and microwave at high until no longer pink inside, 5 minutes. Cut into quarters.

Onto 8 metal or soaked wooden skewers, alternately thread sausage, eggplant, red and yellow peppers, onion, tomatoes and artichoke hearts. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Place skewers on greased grill over medium-high heat; close lid and grill, turning once, until browned and vegetables are tender, about 10 minutes

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