DIRECTIONS

Cut each sausage into 6 slices. Combine balsamic vinegar and dried Italian herb seasoning in a small bowl. Thread on skewers alternating with grapes and onion. Preheat grill to medium-low. Place an oiled piece of foil on the grill and top with skewers. Bast skewers with balsamic vinegar and herb mixture. Grill for 5 minutes or until grapes are softened, and sausage and vegetables are lightly browned, turning and basting again occasionally. Transfer to a platter and garnish with snipped fresh basil, if desired.

Ingredients

4 pre-cooked chicken Italian sausages
30 green, black, and red Grapes from California
24 (1-inch) squares red onion
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon dried Italian herb seasoning
Snipped fresh basil (optional)
6 ten-inch skewers

DIRECTIONS

Cut each sausage into 6 slices. Combine balsamic vinegar and dried Italian herb seasoning in a small bowl. Thread on skewers alternating with grapes and onion. Preheat grill to medium-low. Place an oiled piece of foil on the grill and top with skewers. Bast skewers with balsamic vinegar and herb mixture. Grill for 5 minutes or until grapes are softened, and sausage and vegetables are lightly browned, turning and basting again occasionally. Transfer to a platter and garnish with snipped fresh basil, if desired.

Notes

If using bamboo skewers, soak for at least 1 hour in water to avoid burning.

This is a gluten-free, dairy-free, paleo recipe.

Servings

Makes 6 servings

Nutritional Information

Nutritional analysis per serving: 170 Calories; Protein 9 g; Carbohydrate 11 g; Fat 10 g (53% Calories from Fat); Saturated Fat 2.5 g (13% Calories from Saturated Fat); Cholesterol 55 mg; Sodium 470 mg; Fiber 2 g.