||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.