POLISH SAUSAGE KABOBS WITH SPICY TOMATO SAUCE

FOR THE SAUCE:
1 teaspoon olive oil
1 tablespoon chopped shallot
2 garlic cloves, minced
1 cup marinara or spaghetti sauce
1/4 cup purchased Italian salad dressing
1 tablespoon chopped Italian (flat-leaf) parsley
FOR THE KABOBS:
1 lb. precooked Polish sausage or kielbasa ring, cut into 16 pieces
1 large red bell pepper, cut into 12 pieces
1 large green bell pepper, cut into 12 pieces
1 medium zucchini, cut into 8 pieces
8 thin wedges red onion
1 teaspoon garlic-pepper blend
2 tablespoons purchased Italian salad dressing

Heat grill.

Heat oil in medium skillet over medium-high heat until hot. Add shallot and garlic; cook 1 to 2 minutes.

Add marinara sauce; mix well. Reduce heat to low; simmer while preparing kabobs, stirring occasionally.

In large bowl, combine all kabob ingredients; mix to coat. Alternately thread sausage, bell peppers, zucchini and onion onto four 12 to 14-inch metal skewers.

When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until sausage is thoroughly heated and vegetables are crisp-tender, turning frequently.

With wire whisk, stir 1/4 cup salad dressing and parsley into marinara sauce until well mixed. Serve warm sauce with kabobs.


Healthy Hint
To reduce the amount of fat in each serving of this recipe by about 27 grams, use turkey polish sausage.

Ingredient Info - Shallots
Shallots are a member of the onion family and have a mild onion flavor. In appearance, shallots are similar to garlic—a head made up of multiple cloves covered with a pale brown papery skin. Look for dry-skinned shallots that are firm with no sign of sprouting or wrinkling.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Simple Summer Meals, Pillsbury Classic Cookbooks, July 2001, #245