Just the smell of sausage and peppers brings a ton of memories to my mind. Every summer since I was a kid, my family would hit the boardwalk on the Jersey shore. Sure there was caramel corn, pizza, fudge and frozen custard.
But the smell I remember the most was sizzling onions, sweet peppers and the smoky smell of sausages on a grill. It would make my mouth water. So every time I cook this dinner of oven roasted sausage kabobs, I am brought back to a memory of my childhood.
This easy-to-cook meal does most of the work itself. It takes less than ten minutes to prep, and then you can help the kids with their homework while it is roasting in the oven. Dinner will be ready in half an hour.
I am in love with mini sweet peppers. They are cute, colorful and cook quick. I use them in anything like salads to stir fry dishes, but I really love how they roast in the oven perfectly. After using the mini size, I might never buy regular size peppers again.
Lucky for me, there is a great sausage shop and butcher which I frequently visit in Philadelphia. They probably make over 40 varieties of homemade sausage. Turkey sausage is my favorite, as it always saves some calories. My latest favorite is sweet turkey sausage with provolone and parsley, which I used in this recipe. But feel free to use any type you like.
I like to pair this dish off with couscous or brown rice to make the meal healthy, but cheesy bacon ranch roasted potatoes work well for something more decadent. Don’t forget to serve some rustic bread to mop up all the juices from the pan. You’ll love the simplicity of this meal and your family will think it’s delicious!