Even in winter, you can grill sausage with colorful appeal.
To give these Italian sausage skewers even more zing, mix the olive oil with the zest of one lemon and a teaspoon of cumin before brushing it onto the meat and vegetables.
The recipe is adapted from Every Day with Rachael Ray magazine.
Italian sausage kebabs
1 green bell pepper
1 yellow bell pepper
8 hot or sweet Italian sausage links, quartered crosswise
1 sweet onion, quartered lengthwise and halved crosswise
1 large head garlic, separated into cloves and peeled
3 tbsp. extra-virgin olive oil
Salt and freshly ground black pepper, to taste
Preheat a grill or grill pan to medium-high. If using bamboo skewers, soak them in water for 10 minutes.
Remove and discard the seeds from both bell peppers, then quarter each lengthwise. Cut each quarter in half crosswise, creating eight chunks from each pepper.
Thread the Italian sausage, peppers, onion and garlic cloves onto 8 skewers. Brush the kebabs with 3 tablespoons olive oil. Season with salt and pepper.
Grill the kebabs, turning occasionally, until slightly charred, 12 to 15 minutes.
Makes 4 servings.