• 16servings
  • 200calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon(s) fresh oregano leaves or 1/2 teaspoon dried oregano leaves

  2. 1/2 teaspoon(s) sugar

  3. 4 (5-inch) Italian-seasoned turkey sausages

  4. 16 broccoli flowerets

  5. 1 (8-inch) narrow yellow squash , cut crosswise into 16 slices 1 large sweet red pepper , cut into 16 pieces 16 (6-inch) wooden skewers

  6. 16 1/3-ounce balls fresh mozzarella , or 1 6-ounce ball fresh mozzarella, cut into 16 pieces 16 small pitted ripe olives

  7. 1/4 cup(s) olive oil

  8. 2 tablespoon(s) red-wine vinegar

  9. 1 clove(s) garlic , finely chopped

Instructions Jump to Ingredients ↑

  1. Several hours before serving, prepare sausages: Heat oven to 375 degrees F. On rimmed baking sheet, place sausages. Bake 20 to 25 minutes or just until sausages are cooked. Cool 5 minutes, then cut each sausage crosswise into 4 pieces.

  2. Meanwhile, in 4-quart saucepan, heat 2 quarts water to boiling over high heat. Reduce heat to medium, add broccoli and cook 1 minute. Add squash and red pepper, cook 1 to 2 minutes or until vegetables soften slightly. With slotted spoon, remove vegetables to large bowl, cover with ice water. When vegetables have cooled, drain well.

  3. On 1 skewer, randomly arrange 1 piece each broccoli, sausage, mozzarella, pepper, and squash, and 1 olive. Repeat to make 15 more skewers. Place skewers on rimmed baking sheet or tray.

  4. In medium-size bowl, whisk together oil, vinegar, garlic, oregano, and sugar. Drizzle over skewers, cover and refrigerate until ready to serve. Arrange skewers on serving plate. Drizzle with marinade remaining on baking sheet.


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