Ingredients
1 pkg(s)
Eckrich Smoked Sausage, cut diagonally into 1 inch pieces
1 pkg(s)
1/2 cup(s)
Bbq sauce
1/2 cup(s)
1/4 cup(s)
Apricot preserves
1/4 cup(s)
1 whole
Medium zucchini
1 whole
1 whole
Medium summer squash
1 whole
2 whole
Large red bell peppers
2 whole
2 whole
Large green bell peppers
2 whole
Directions
Spray cold grates of grill with grilling spray. Preheat grill to medium heat, according to manufactures instructions.
Stir together barbecue sauce and preserves in small bowl; set aside.
Cut zucchini and summer squash into 1/2-inch slices. Seed peppers.
Using star shaped 1-1/2 to 2-inch cookie cutters, (or other shapes such as flowers, etc.), cut vegetables into shapes. Chop remaining vegetables for salad or stir-fry for another use.
Thread sausage and vegetables alternately on 6 metal skewers.
Grill kabobs 5 minutes per side, or until sausage is hot and vegetables are tender, turning and brushing frequently with barbecue sauce mixture.
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