Sausage Kebabs with Grilled Veggies
Ingredients
The marinade
-
¼
cup
extra virgin olive oil
-
¼
cup
coconut aminos or gluten-free tamari
-
¼
cup
red wine vinegar
-
2
teaspoons
minced garlic
The vegetables
-
1
cup
cherry or grape tomatoes
-
1
large
red onion, cut into pieces
-
1
large
zucchini, sliced
The kebabs
-
12
ounces
smoked sausage, sliced
The serving
-
3
cups
cooked quinoa
-
2
tablespoons
lemon juice
Instructions
- Soak wooden skewers in warm water for 20 minutes.
- Whisk together olive oil, coconut aminos, red wine vinegar, and garlic. Season with salt and pepper.
- Place the tomatoes, onion, and zucchini in a bowl and pour the marinade over them. Let marinate for 30 minutes.
- Preheat a grill to medium and oil the grate.
- Drain the vegetables and thread them onto the skewers, alternating with the sausage.
- Grill the kebabs until the sausage is cooked through and the veggies are tender, about 7 to 10 minutes per side.
- Toss the quinoa with lemon juice and serve the sausage and vegetables over it.
Nutrition Facts (estimated)
Servings
6
Calories
393
Total fat
26g
Total carbohydrates
27g
Total protein
11g
Sodium
719mg
Cholesterol
40mg
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