Sausage & Peppers and Kebabs

When the temperatures rise in the high 90's and 100's during the summer I pull out recipes to that don't require the oven or long cooking times.  It's just too hot to turn the oven on when you're already trying to keep the house and yourself cool.  Plus you will save on heating/cooling costs if you avoid using the oven in hot spells.

My first recipe was inspired by an episode of Easy Entertaining with Michael Chiarello - Sausage and Peppers.  Click Here for the recipe.  I used organic chicken sausages, so you can follow the recipe with substitutions.  I also halved the amount of onions and peppers since I was not cooking for a large group, as well as leaving out the Serrano pepper and tomatoes (since they weren't in season at the time).  After poaching the peppers (as the recipe states), I cut the sausages in half and grilled them for a little color and extra flavor.

Sausage with peppers, feta cheese and toast.

My second recipe involves the same Italian chicken sausage (it's great to buy the larger package and freeze it in portions).  I used another portion for making kebabs with peppers, onions, eggplant and squash.  I find kebabs are a great way to use several vegetables and leftover sausage on hand, plus it's quick and easy.

Ingredients:
Sausage
Bell peppers (any variety)
Eggplant (preferably Japanese)
Red Onion
Summer squash - Zucchini and/or Straight-neck
Bamboo skewers

1.  Soak the skewers in water for about 30 minutes to 1 hour.  Or use metal skewers, just rub a bit of olive oil on.

2.  Slice sausage; dice in about 2 inch pieces all other ingredients.

3.  In any order place all ingredients, alternating, on the skewers.

4.  On a heated and lightly oiled grill place skewers.  Every few minutes turn the skewers, depending on the heat temperature you will have to watch to avoid burning any side.

5.  Serve with side dishes or your choice.