Grilled Italian Sausage with Red Pepper and Red Onion
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COVID-19 is Not Considered a Food-Borne Pathogen
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In The Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 35min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 45g||69%|
|Saturated Fat 9g||45%|
|Total Carbs 55g||18%|
|Dietary Fiber 9g||36%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 jar (9 1/2 oz.) roasted red peppers, drained, divided
2 jars (6 oz.) marinated mushrooms, drained
2 jars (10 oz.) marinated artichoke hearts, drained
1/4 cup extra virgin olive oil
1/2 pkg. (11 1/4 oz.) frozen garlic toast, thawed
Preheat grill to medium-high heat. Cut sausage and half of roasted peppers into chunks.
TIP: Cut ingredients into equal-size pieces so meat and vegetables cook at the same rate. Leaving space in between the ingredients will allow heat to circulate so everything cooks evenly.
Thread peppers, sausage chunks, mushrooms and artichoke hearts onto 4 12-inch skewers. Grill about 3 minutes per side, until browned and sausage is cooked through.
Meanwhile, puree remaining red peppers in a blender or food processor. Slowly add oil and blend until smooth.
Just before kebabs are done, grill garlic toast for about 1 minute per side or until nicely browned. To serve, top toasts with skewers and drizzle with red pepper oil.
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