• 1 lb (454 g) mild Italian sausages, cut in 24 pieces
• 2 Cubanelle peppers, seeded and cut in 32 pieces
• 1 sweet red pepper, seeded and cut in 32 pieces
• 1 red onion, cubed
• 2 tbsp (30 mL) extra-virgin olive oil
• 2 tbsp (30 mL) balsamic vinegar
• 1-1/2 tsp (7 mL) packed brown sugar
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 1/2 tsp (2 mL) dried oregano

1. Onto 8 metal or soaked wooden skewers, alternately thread pieces of sausage, Cubanelle peppers, red pepper and onion.
2. In small bowl, whisk together oil, vinegar, brown sugar, salt, pepper and oregano; brush half over skewers.
3. Place skewers on greased grill over medium-high heat; close lid and grill, turning once and brushing with remaining oil mixture, until sausages are no longer pink in centre, 12 to 15 minutes.

Servings: 4
You can use any type of sausage for these sweet glazed kabobs. Using metal skewers saves you the 30 minutes it would take to soak bamboo skewers.