Turkey Sausage and Vegetable Basil Kebabs
2 T. olive oil
2 T. lemon juice
2 cloves garlic, minced
1/4 C. freshly chopped basil, or 1 1/2 T. dry basil
1 t. grated lemon peel
1/2 t. salt
1/4 t. black pepper
6 links (about 1 lb.) sweet or hot Italian turkey sausage, cut into 1 1/2 inch slices
6 oz. zucchini, cut into 1/2 inch slices
6 oz. yellow squash, cut into 1/2 inch slices
1 large red bell pepper, seeded and cut into 1 1/2 inch pieces
Combine oil, lemon juice, garlic, basil, lemon peel, salt and pepper in a medium bowl. Add sausage to marinade, stirring to coat; refrigerate several hours or overnight, turning occasionally.
Prepare charcoal for grilling. Alternately thread skewers with vegetables and sausage on four 10-inch metal skewers. Brush all sides with marinade. Grill kebabs 4 inches from source of heat, turning once, until sausage is no longer pink in the center, about 15 to 20 minutes. Serve immediately.
Picnic Basket From Kim of Kim's Whim