Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 5 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
5
- 1 large red capsicum, cut into 2cm pieces
- 1 large green capsicum, cut into 2cm pieces
- 1 large red onion, cut into 3cm pieces
- 300grams Vegie Delights Plant Based Thick BBQ Sausages, cut into 3cm pieces
- 500grams sweet-corn cobs, cut into 4cm-thick rounds
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, sliced
- 2tablespoons maple syrup
- 6 sprigs rosemary
- 1/2 cup balsamic vinegar
- 1tablespoons lemon juice
- 120grams baby rocket leaves
- 5 long metal skewers
Description
These easy, juicy, plant-based sausage skewers with sweet corn, capsicum and red onion will blow everyone away at your next barbecue.
Method
Step 1 of 4
Thread equal amounts of capsicum, onion, sausage and corn onto 5 skewers.
Step 2 of 4
To make balsamic glaze, heat 2 tbs oil in a small saucepan over medium heat. Add garlic and cook for 30 seconds or until fragrant. Add syrup, half of the rosemary and 2 tbs vinegar. Simmer for 3 minutes or until thickened slightly. Remove from heat. Strain into a heatproof jug. Brush each skewer with balsamic glaze.
Step 3 of 4
Preheat a chargrill pan or barbecue grill over medium-high heat. Add skewers and cook, turning occasionally and brushing with remaining glaze, for 5 minutes or until browned and vegetables are tender.
Step 4 of 4
Whisk lemon juice, remaining oil and remaining vinegar in a large bowl. Add rocket and toss to combine. Serve skewers with rocket salad and remaining rosemary.
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