Kebabs are a dramatic way to present food. For these, vegetables are first marinated to boost their flavor, then skewered with the sausages.
8 to 12 bamboo skewers
3 tablespoons freshly squeezed lemon juice
2 garlic cloves, minced
11/2 teaspoons dried oregano
1/2 teaspoon dried thyme
Salt and freshly ground black pepper to taste
1/3 cup olive oil
1 medium zucchini, halved lengthwise and cut into 11/2-inch chunks
1/2 sweet onion, such as Vidalia or Bermuda, cut into wedges
1/4 pound mushrooms, wiped with a damp paper towel, with stem trimmed flat to cap
11/4 pounds Sweet Italian Sausage links, Luganega links, Garlicky Chicken and Rosemary Sausage links, or any purchased flavorful sausage, cut into 1-inch chunks
4 to 6 sprigs fresh rosemary, cut into 11/2-inch lengths
1. Prepare a medium-hot charcoal or gas grill. Soak bamboo skewers in cold water for 30 minutes.
2. Combine lemon juice, garlic, oregano, thyme, salt, and pepper in a jar with a tight-fitting lid, and shake well. Add oil, and shake well again. Set aside.
3. Place zucchini, onion, and mushrooms in a heavy resealable plastic bag. Add dressing, turning the bag to coat. Marinate vegetables at room temperature for 1 hour, turning the bag occasionally. Remove vegetables from marinade, reserving marinade.
5. Grill skewers for 3 to 4 minutes per side, uncovered if using a charcoal grill, turning them gently with tongs. Serve immediately.
Note: The kebabs can be assembled up to a day in advance and refrigerated, tightly covered.