Sausage with Grilled Mini Pepper and Zucchini Skewers
Home cooking doesn’t get easier than this. Sausage with Grilled Mini Pepper and Zucchini Skewers – juicy, flavour packed sausage, grilled to perfection. Sweet zucchini and peppers with red onion, seasoned simply and grilled quickly on wooden skewers. All served on a bed of zesty lemon parmesan basmati rice.
This is one of those recipes I like to keep in my back pocket, so to speak. It’s fast and easy to make, it uses simple ingredients, I know I can find, and it produces excellent results every time. It’s become one of my go-to recipes for everything from weeknight meals to backyard get-togethers. To be honest I don’t even refer to the recipe anymore when I make it, it’s that easy.
Grilling sausage is so simple because there is no prep. No seasoning, no marinating, no glaze or sauce to make. Just straight from the package to the grill and by cooking the sausage over indirect heat and then quickly browning at the end, it prevents the sausage from getting overcooked.
I learned this method for cooking sausage from The Food Lab by J. Kenji López-Alt and it works perfectly everytime. Juicy sausage that is nicely charred, but not overcooked. And while the sausage is cooking I can use the time to prep and cook the rest of the meal, which means I can get dinner on the table in around 30 minutes.
If you have a rice cooker, you can simplify things even more, just add the rice, salt and amount of water recommended by the manufacturer, to your rice cooker and forget about it until it beeps at you. Just make sure to check the cooking time on your rice cooker, so you know when to start it.
This meal is bound to become a favourite in your house, just as it has in ours. Perfect for both adults and kids, it’s simple, easy and quick enough for a weeknight meal, but flavourful and fun enough for a backyard grill with friends (because skewers always add a little fun). That ticks a lot of boxes in my books.
So, if you’re short on time (or energy;), but want a great home cooked meal, definitely give this one a try!
This dinner was made with lunch in mind. Reinventing leftovers from dinner is my go-to-way to make fast, fresh and flavorful homemade lunches with very little extra effort, saving time, money and food waste. It’s almost like getting a free lunch.
Check out these lunch ideas made with leftovers from this dinner recipe:
Sausage and Grilled Vegetable Flatbread Pizza
- 1 lb Italian sausage (mild or hot, whatever your preference)
- 1 cup basmati rice
- 1/4 teaspoon salt
- 2 cups water
- 1 tablespoon lemon juice (from half a lemon)
- 1/4 cup grated parmesan cheese
- 1 tablespoon chopped flat leaf Italian parsley, plus more for garnish (if desired)
- 9 mini sweet peppers (3 yellow, 3 orange, 3 red is nice, but any combo will do), cut in half lengthwise and seeded (Note 1)
- 1 zucchini, trimmed, cut into 6 thick slices and then cut in half crosswise, making 12 half circles
- 3 (1 inch) red onion wedges (from 1/2 red onion) trimmed, peeled, and layers split into 2, creating 6 wedges
- 1 tablespoon olive oil
- Salt & pepper
- Preheat the grill: Heat one side of the grill to high and leave the the other side off for indirect cooking.
- Grill the sausage: Place the sausages on the indirect cooking side of the grill, and cook, covered, until an instant-read thermometer inserted into the thickest part of the sausages registers 140° to 145°F, about 15 minutes. Using tongs, transfer the sausages to the hot side of the grill and cook, turning until browned on all sides, about 2-5 minutes. Transfer to a cutting a board, tent with foil, and let rest for 10 minutes.
- Meanwhile prepare the rice: Using a mesh strainer, rinse rice under cold running water, transfer rice to a medium sized saucepan, season with salt, add water. Bring to a boil, reduce heat to low, cover and simmer for 10-12 minutes until the water is absorbed. Remove from heat, let stand (covered) for 5 minutes. Fluff with a fork, add, lemon juice, parmesan and parsley, toss again with fork. Season to taste with salt and pepper.
- Meanwhile prepare the skewers: Dividing evenly, alternately thread peppers, zucchini and onion wedges onto 6 (10 inch) wooden skewers. Brush with olive oil, season with salt and pepper. While the sausage rests, grill the skewers over high heat for about 3-5 minutes per side, until marked and tender-firm.
- To serve: Transfer sausages and skewers to a serving platter and rice to a serving bowl. Give the skewers and rice a squeeze of fresh lemon juice and garnish with chopped parsley, if desired.