Sausage Squash Kabobs

TAKES: 20 min. • MAKES: 4 serv­ings

Simple & Delicious - - RECIPE INDEX -

Ex­pect a crowd to gather around the grill when these fla­vor­ful kabobs are cooking. The zesty honey-mus­tard glaze gives them a lovely sheen.

—Lisa Ma­lynn-Kent, North Rich­land Hills, TX

1 lb. small red potatoes 1 Tbsp. wa­ter 1/2 cup honey 1/4 cup Di­jon mus­tard 1/2 tsp. grated orange zest 1 lb. smoked turkey kiel­basa, sliced 1/2 in. thick 2 small yel­low sum­mer squash, sliced 1/2 in. thick 2 small zuc­chini, sliced 1/2 in. thick

1. In a large mi­crowave-safe bowl, com­bine potatoes and wa­ter. Cover and mi­crowave on high power for

6-8 min­utes or un­til ten­der; drain and set aside. For glaze, com­bine the honey, mus­tard and orange zest in a bowl.

2. On eight metal or soaked wooden skew­ers, al­ter­nately thread the sausage, potatoes, yel­low squash and zuc­chini; brush with half of the glaze.

3. On an oiled grill rack, cook kabobs, un­cov­ered, over medium heat or broil 4 in. from the heat for 10-16 min­utes or un­til veg­eta­bles are ten­der and sausage is heated through, turn­ing and bast­ing fre­quently with glaze.

PER SERV­ING 385 cal., 7g fat (2g sat. fat), 71mg chol., 1491mg sod., 58g carb. (40g sug­ars, 3g fiber), 22g pro.

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