Recipes by Barbara Northwood

Italian sausage kebabs

Dec 07 09:15am

Serves
Serves 4

Ingredients

1/4 cup olive oil
1 tsp dried Italian herbs
1 tblsp lemon juice
1 tblsp sun-dried tomato pesto
2 small red onions
1 (approx. 30cm long) baguette
1 red capsicum, cut into cubes
6 Italian sausages, cut into lengths
1/2 x 250g punnet cherry tomatoes
Mixed lettuce leaves, to serve
Shredded lemon rind, to garnish

Method
1 Combine oil, herbs, lemon juice and pesto in a small bowl.

2 Cut each onion into 6 wedges. Trim and discard 2cm from each end of baguette. Cut baguette into 3cm cubes. Thread capsicum, sausages, bread, onions and tomatoes onto 12 skewers. Place on a baking paper-lined oven tray. Brush kebabs all over with half the pesto mixture.

3 Cook in a moderate oven (180C) for 15 minutes. Turn kebabs and brush with remaining pesto mixture. Cook for a further 10 minutes, or until vegetables are tender and sausages cooked through.

4 Serve kebabs with mixed lettuce leaves. Garnish with shredded lemon rind.