Garden Vegetables and Italian Sausage Spiedini

If you planted a vegetable garden this year youmight find, as the season winds down, that youare left with odds and ends, maybe not quiteenough of any one thing to make a recipe.
One of the things that we like to do is cube up thevegetables, toss with olive oil, salt and pepper,and roast them off until done to our liking.At this point you can cool, place the veggies in abowl, add a little wine vinegar (or your favorite)and toss with some fresh herbs, additionalraw tomatoes, peppers, etc.
It's delicious as a accompaniment alongside the main course;excellent with meat, poultry or fish, or tossed with some cookedpasta; served hot or room temperature.



The other thing I like to do when I have justa few remnants from the garden, is cut or slice into appropriatesize for grilling, toss with olive oil, saltand pepper and grill. Most recently I had someJapanese eggplant, zucchini, Italian peppers, and Bell peppers.I also had some cherry tomatoes(which were oven roasted earlier-- I had set some asidefrom making another dish) and ripe yellow tomatoes.



I wanted to assemble it all into Spiedini.You probably know that Spiedini are the Italianequivalent of Shish Kebabs (a Turkish meal on a stick.)
I sliced some partially boiled* and cooled Italian Sausageinto 1 1/2-inch pieces and skewered them; alternating withred onion pieces and Italian Peppers, brushed them witholive oil and set on the grill. You will want to turn themevery few minutes for even grilling.
*Well, not actually "boiled"; I just place the whole sausages in a skillet with about 1 to 1-1/2 inches of cool water, bring to a gentle simmerover medium to medium high heat. You can pierce the sausage casingswith a toothpick or tip of a sharp knife to allow some of the fat to escape and to prevent the  casing from bursting.I allow them to just barely simmer for a couple of minutes, turning once. Cook just enough for the sausage to lose the pink, as they will finish cooking on the grill. Allow them to coola bit before slicing into portions (as they will slice in a neaterfashion when cooled.)



Alongside the skewers on the grill, I placed some Japaneseeggplant  and zucchini-- sliced diagonally (to make a largersuface area)  about 1/2-inch thick, and brushed with olive oil, and sprinkled with salt)  then grilled until tender.

When it comes time to serve you can either serve thegrilled skewers (everything left on the skewer)accompanied by the eggplant, roastedcherry tomatoes, and diced fresh tomato and sprinkle with fresh herbs if desired.  
This time I served appetizer-size portions on small plates.  If you have access to really good Italian sausages, and happily I do--I like to serve this as is ~ because it's really flavorful.  You can also serve with a squeeze of lemon or drizzle withyour favorite vinaigrette. 
Good for a party or get together as youcan assemble and prepare ahead, then justgrill everything when you're ready.




Other summer squash would workwell in this preparation, just cut to shape/sizethat you can skewer securely.
Cubes of chicken, beef, pork, seafoodor prawns are fabulous served this way too.




I do love Fall, however I am sad to see Summer winding down(but I do not think any of us will miss the forest fires.)
I hope you are having a good week~
~mari  xoxo

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