Grilled Sausages and Summer Vegetables with Balsamic Drizzle
Twelve 12 to 14-inch skewers, soaked in water for at least 10 minutes if they’re wood or bamboo.
1/4cup good-quality aged balsamic vinegar or 1/2 cup balsamic vinegar reduced to 1/4 cup
2teaspoons Dijon-style mustard
2small red onions (about 12 ounces)
8cooked sun-dried tomato chicken sausages (two 12-ounce packages), cut into 3 pieces each
18mini bell peppers
3Asian-style eggplants (6 to 8-inches long), cut crosswise into 6 pieces each
1/3cup extra virgin olive oil
1.5teaspoons coarse kosher salt
3/4teaspoon freshly ground black pepper
In a small bowl, whisk together the vinegar and mustard. Set aside.Cut each onion through the root into 12 wedges, so that each piece has a bit of root holding it together. Thread each skewer with 2 onion wedges, 2 pieces of sausage, 1 or 2 peppers, and 1 or 2 pieces of eggplant.
Prepare a grill to medium heat. Brush both sides of the skewers with the olive oil and sprinkle with the salt and pepper. Grill until the onions, peppers, and eggplant are tender and lightly charred and the sausage is heated through, 4 to 5 minutes per side.
Arrange the skewers on plates or a platter, drizzle with the balsamic vinegar mixture, and serve.Copyright Jill Silverman Hough. All rights reserved. www.jillhough.com.
Pairs Well With Grgich Hills Estate 2014 Napa Valley Cabernet Sauvignon