Makes 8 servings
Note: The skewers can be assembled up to one day in advance and refrigerated. Brush with the seasoned oil and cook just before serving. Substitute bell peppers, Japanese eggplant, or summer squash for any of the vegetables.
½ cup rosemary oil
1 teaspoon fine sea salt
1 teaspoon white pepper or freshly ground black pepper
2 garlic cloves, minced (or use a garlic press)
6 uncooked sausage links (mild or hot Italian, chicken apple, or Andouille sausage), cut into 1-inch pieces
16 cherry tomatoes
2 zucchini, cut into ½-inch rounds
16 small mushrooms (white or cremini), cleaned and stems removed
1 green apple, cut into ½-inch dice
8 metal or wooden skewers (if using wooden skewers, soak in water at least 30 minutes before using)
To make the seasoned oil, whisk together the rosemary oil, sea salt, pepper, and garlic cloves in a small bowl. Set aside.
To assemble, alternate sausage, vegetables, and apple on the skewers and then brush with the seasoned oil. Place the skewers on a preheated grill or grill pan, over medium heat, for 15 minutes, turning frequently. Let the skewers rest for 5 to 10 minutes before serving.
