Ingredients

• Ingredients Scale 1x2x3x 4 kielbasa sausages (I used Tofurky Kielbasa), sliced diagonally, about 1/3 inch thick 1 white or red onion, sliced 1 zucchini or yellow squash, cut into moons 1 large green bell pepper, chopped 1 large red bell pepper, chopped 3 tablespoons olive oil (bonus points for garlic olive oil!) 1 tablespoon dijon 1/4 – 1/2 teaspoon freshly cracked pepper or lemon pepper

Preparation

• Instructions If using wooden skewers, soak them in water for 10 – 30 minutes. Preheat the grill or grill pan to medium high. In a small bowl, combine the olive oil, dijon and pepper, mix well. Set aside. Skewer the sausage and veggies however you like. I started with the kielbasa, red pepper, onion, green pepper, zucchini, and repeat until skewer is full. Brush each kabob with the dijon dressing. Grill skewers for 10 – 12 minutes, turning once or twice, or until vegetables are tender. Brush will any remaining oil mixture as needed. Serve with sides of choice. It’s great with grilled corn and Baked Beans, Vegan Potato Salad or Classic Vegan Coleslaw. Makes 12 small kabobs or 8 regular sized. NOTES: Add more dijon mustard if you like, 1 – 2 teaspoons more is great. This peppery mustard mixture is great brushed on corn before grilling too!