Oven Roasted Sausage Kabobs |Cooking With Amanda

Just the smell of sausage and peppers brings a ton of memories to my mind. Every summer since I was a kid, my family would hit the boardwalk on the Jersey shore. Sure there was caramel corn, pizza, fudge and frozen custard.

But the smell I remember the most was sizzling onions, sweet peppers and the smoky smell of sausages on a grill. It would make my mouth water. So every time I cook this dinner of oven roasted sausage kabobs, I am brought back to a memory of my childhood.

This easy-to-cook meal does most of the work itself. It takes less than ten minutes to prep, and then you can help the kids with their homework while it is roasting in the oven. Dinner will be ready in half an hour.

I am in love with mini sweet peppers. They are cute, colorful and cook quick. I use them in anything like salads to stir fry dishes, but I really love how they roast in the oven perfectly. After using the mini size, I might never buy regular size peppers again.

Lucky for me, there is a great sausage shop and butcher which I frequently visit in Philadelphia. They probably make over 40 varieties of homemade sausage. Turkey sausage is my favorite, as it always saves some calories. My latest favorite is sweet turkey sausage with provolone and parsley, which I used in this recipe. But feel free to use any type you like.

I like to pair this dish off with couscous or brown rice to make the meal healthy, but cheesy bacon ranch roasted potatoes work well for something more decadent. Don't forget to serve some rustic bread to mop up all the juices from the pan. You'll love the simplicity of this meal and your family will think it's delicious!

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Oven Roasted Sausage Kabobs Recipe

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Ingredients

12 ounces mini sweet peppers
2 medium zucchini squashes, cut in half lengthwise then 1 inch pieces
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 1/2 pounds sausage, cut into bite size pieces

Directions

Preheat oven to 375°F and line a baking pan with foil.
Toss the sweet peppers, zucchini and olive oil in a large bowl so that the vegetables are lightly coated with oil. Season with salt, pepper and garlic powder.
Thread the vegetables and sausage on wooden skewers and space out on the baking sheet. Use two pans if necessary.
Bake the sausage skewers for about 25 minutes or until sausage is cooked through. Turn oven to broil for the last 3 minutes so peppers are blistered if desired.