Grilled Sausage and Orzo Salad

Grilled Sausage and Orzo Salad

in
Kary Osmond from Best Recipes Ever is here to show us a great recipe for spring - so start up that BBQ and enjoy the freshness of the season!

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Sausage, Fennel and Pepper Skewers with Orzo Salad
This recipe makes 4 servings

Ingredients

1 each small sweet red and green pepper
Half fennel bulb
4 sweet or hot Italian sausages, cut into quarters

Orzo Salad

Ingredients

1-1/4 cups (300 mL) orzo or other small pasta
2 tbsp (25 mL) extra-virgin olive oil
2 cups (500 mL) cherry or grape tomatoes, cut into halves
2 cloves garlic, minced
1/4 tsp (1 mL) dried oregano
Pinch each salt and pepper
2 tbsp (25 mL) minced fresh parsley
2 tbsp (25 mL) balsamic_vinegar
4 tsp (20 mL) prepared pesto

Preparation

Cut red and green peppers and fennel into 2-inch (5 cm) chunks. Alternately thread vegetables and sausages onto each of 4 skewers.

Place on greased grill over medium-high heat. Close lid and grill, turning 3 times, until vegetables are tender and sausages are no longer pink inside, about 15 minutes.

Orzo Salad: Meanwhile, in saucepan of boiling salted water, cook orzo until tender-firm, 6 to 8 minutes. Drain in colander and set aside.

Basil Pesto

Ingredients

2-1/2 cups (625 mL) packed fresh basil leaves
1/2 cup (125 mL) grated Parmesan cheese
1/3 cup (75 mL) pine nuts
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) extra-virgin olive oil
2 cloves garlic, minced

Preparation

In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper. With motor running, add 1/3 cup (75 mL) of the oil in thin steady stream. Stir in garlic.

Divide among four 4-oz (125 mL) airtight jars; top with remaining oil. (Make-ahead: refrigerate for up to 3 days or freeze for up to 6 months.)


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