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Grilled Italian Sausage & Vegetable Kabobs

Fire up the grill for these easy Grilled Italian Sausage & Vegetable Kabobs!
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating (Optional) 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 pound Italian sausage links mild or sweet
  • 2 bell peppers red, yellow, or green, cut into 1½-inch pieces
  • 1 medium zucchini sliced into thick rounds
  • 1 medium red onion cut into wedges
  • 8 ounces whole button mushrooms
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • Wooden or metal skewers

Method
 

  1. If using wooden skewers, soak them in water for at least 30 minutes.
  2. Cut each sausage link into 2- to 3-inch pieces.
  3. In a large bowl, combine the peppers, zucchini, onion, and mushrooms.
  4. Drizzle with olive oil and season with Italian seasoning, garlic powder, salt, and pepper. Toss to coat evenly.
  5. Alternate sausage and vegetables on the skewers.
  6. Preheat the grill to medium heat.
  7. Grill the kabobs for 12–15 minutes, turning every few minutes until the sausage reaches 160°F and the vegetables are tender with light grill marks.
  8. Let rest for 3–5 minutes before serving.

Notes

Camp Cook's Tips
  • Prepare the kabobs at home and store them in a covered container in the cooler until ready to grill.
  • Use colorful bell peppers for a brighter presentation.
  • Cherry tomatoes can be added during the last few minutes of grilling.
  • Brush with a little barbecue sauce during the final two minutes for a smoky-sweet finish.
Serving Suggestions
  • Seasoned rice
  • Campfire baked potatoes
  • Corn on the cob
  • Pasta salad
  • Fresh watermelon
  • Crusty Italian bread
Storage
Store leftover sausage and vegetables in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet or microwave until warmed through.
🥪 Leftover Lunch Idea
Slice the leftover sausage and vegetables and tuck them into a toasted hoagie roll with provolone cheese for an easy campground sausage sandwich.
They're also delicious chopped and served over leftover rice for a quick lunch bowl.