Description
Perfect for a summer barbecue, these juicy grilled sausage and vegetable kebabs are paired with a vibrant, make-ahead orzo salad loaded with spinach, pine nuts, and sun-dried tomatoes.
Ingredients
Units
Scale
- 1 clove garlic
- 6 tablespoons Roasted Garlic Oil
- 3 tablespoons Balsamic Vinegar
- 2 tablespoons Pesto
- Balsamic Glace
- fresh cracked pepper
- sea salt
- 6 Italian sausage links
- 12 baby bella mushrooms (cleaned)
- 1 large bell pepper (cut into 1 inch pieces)
- 1 medium red onion (cut into inch pieces)
- 6 metal or wooden skewers
- 1 16-ounce package uncooked orzo pasta
- 1 10-ounce package baby spinach leaves, finely chopped
- 1/2 red onion (finely chopped)
- 3/4 cup toasted pine nuts
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
- 1/2 cup White Balsamic Vinegar
- 1/2 cup Sun-Dried Tomatoes (chopped)
- 1/2 cup kalamata olives
Instructions
- In a small bowl grate the garlic, add the roasted garlic oil, balsamic vinegar, pesto, add salt and pepper and mix well with a fork. Set aside.
- Par boil the sausages for 10-15 minutes. This will ensure less time on the grill and even cooking. This can also be done ahead of time. Once they are done slice them into 1 inch chunks and place them into a bowl with the mushrooms, peppers, and onion. Pour the marinade over and let sit while you heat your grill to medium heat.
- When your grill is ready, Thread two of each ingredients onto a skewer, sprinkle a little salt on top and grill the kabobs for 8 to 10 minutes while flipping them over now and then. Finish my drizzling the balsamic glace over each kebab.
- Bring a large pot of water to a boil. Add the orzo and cook for about 8 minutes or until al dente. Drain, rinse in cold water and set aside.
- Toss the spinach, onion, pine nuts, basil and pepper in a large bowl. Add the orzo and stir well. Mix together the olive oil and balsamic vinegar in a small bowl. Pour over the spinach and orzo salad and toss.
- Mix in the sun dried tomatoes and kalamata olives.
- Refrigerate and serve cold.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Italian-American