Categories: Italian Sausage
Ingredients
- For the white bean salad:
- 2 (10-ounce) packages cherry tomatoes
- 1 lemon (zest and juice)
- 1 tablespoon olive oil
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 1/4 cup fresh basil leaves, roughly chopped
- 1 or 2 green onions, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- For the kebabs:
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 to 1 and 1/2 pounds sweet Italian sausages, cut into bite-size pieces
- 12 ounces broccoli, cut into large florets
- 8-10 skewers, soaked if they are made of wood
Directions
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Start by heating your grill to medium-high.
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Roughly chop 1 package of the cherry tomatoes for the bean salad. You don’t have to add all of them to the salad. Grill whatever you don’t use. (Leave the ones for the grill whole).
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Use a fine grater to zest about 2 teaspoons of lemon peel into a medium bowl. Squeeze the juice from the lemon in with the zest; about 3 tablespoons, give or take. Add 1 tablespoon olive oil and stir together.
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Add the chopped tomatoes, beans, parsley, basil, and chopped green onions. Add 1/4 teaspoon each salt and pepper. Set aside.
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In a large bowl, add 2 teaspoons olive oil and 1/4 teaspoon each salt and pepper. Toss in the sausage, broccoli, and whole tomatoes. Divide the meat and vegetables onto the skewers. (I actually just brushed the already-made kebabs with oil and sprinkled with salt and pepper.)
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Grill for about 4 minutes, covered. Flip them and continue to grill for another 3-4 minutes.
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Serve with the white bean salad.