Apparently there is no correct spelling for "kabobs" so I'm just making this up. They were still really good!! Wanted to do something a bit different and hadn't done kabobs in a long time. Used to do them regularly but they kinda fell out of the rotation. I've never seen or made them with Italian sausage so this just seemed like an interesting idea and I went with it.
Homemade sweet Italian sausage
Went through the fridge and got out a bunch of veggies
Sausage and veggies all cut up
All are built the same except one. It has the rest of the stuff that was left when I started running out of goodies. Sprinkled with a little bit of Italian herbs
Yellow squash, zucchini, shallots, and green onions. Add a bit of garlic EVOO and another sprinkle of the Italian herbs
Everybody in the pool
Kabobs all done
Plated with kabobs on a bed of rice pilaf and the Italian veggie medley on the side
Out to the patio to enjoy a beautiful evening in the Texas Hill Country...and a foot shot for AZ John
These were fantastic!! Part of that is the length of time since last making them, and partly just because they were really good I could have eaten a wheelbarrow full of those Bon Bon tomatoes. Something about them being cooked just to where they are starting to soften up really appeals to me. I'm also a huge fan of the charred onions. I could eat them by the train carload too. Add in the peppers and sausage, it's an unbeatable flavor combination. I was happy with these and will probably start making all sorts of different versions of kabobs again. The options are limitless.
See y'all on the next one...which may be tomorrow if this weird dinner I'm planning comes out as I hope it does.
Robert
Homemade sweet Italian sausage
Went through the fridge and got out a bunch of veggies
Sausage and veggies all cut up
All are built the same except one. It has the rest of the stuff that was left when I started running out of goodies. Sprinkled with a little bit of Italian herbs
Yellow squash, zucchini, shallots, and green onions. Add a bit of garlic EVOO and another sprinkle of the Italian herbs
Everybody in the pool
Kabobs all done
Plated with kabobs on a bed of rice pilaf and the Italian veggie medley on the side
Out to the patio to enjoy a beautiful evening in the Texas Hill Country...and a foot shot for AZ John
These were fantastic!! Part of that is the length of time since last making them, and partly just because they were really good
I could have eaten a wheelbarrow full of those Bon Bon tomatoes. Something about them being cooked just to where they are starting to soften up really appeals to me. I'm also a huge fan of the charred onions. I could eat them by the train carload too. Add in the peppers and sausage, it's an unbeatable flavor combination. I was happy with these and will probably start making all sorts of different versions of kabobs again. The options are limitless.See y'all on the next one...which may be tomorrow if this weird dinner I'm planning comes out as I hope it does.
Robert
