Grilling season is officially here! And what better way to salute outdoor eating than with skewers loaded up with hunks of brightly colored veggies and sausage? In this recipe, they get beautifully charred and smoky over the flames, then are served atop a cheesy and tomato-y orzo pasta. If you’d rather keep things strictly indoors, there’s no need to fret—you can stick those sticks under the broiler for a result that’s just as tasty.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Sweet Italian Pork Sausage
Italian Cheese Blend(ContainsMilk)
Mediterranean Spice Blend
Wash and dry all produce. Preheat broiler or grill to high. Place skewers in a wide bowl, cover with water, and let soak. Mince garlic. Halve and peel onion, then cut each half into four quarters. Slice squash crosswise into ½-inch-thick rounds. Halve tomatoes. Halve lemon, then cut one half into wedges.
Heat a drizzle of olive oil in a medium pot over medium-high heat. Add tomatoes and garlic. Cook, stirring, until softened, about 2 minutes. Add orzo and toss for 1 minute. Pour in 2¼ cups water and a pinch of salt. Bring to a boil, then lower heat to medium. Simmer, stirring occasionally, until orzo is al dente, about 10 minutes.
In a medium bowl, toss squash, Mediterranean spice blend, a pinch of salt and pepper, and a drizzle of olive oil. Slice sausage into ½-inch-thick rounds. Remove skewers from water. Thread squash, sausage, and onion onto skewers, alternating between each.
Place skewers on a baking sheet. Broil until everything is lightly charred and veggies are tender, about 5 minutes per side. TIP: If grilling, place skewers on grates directly over flame and cook 5 minutes per side.
Roughly chop parsley, then stir into orzo along with cheese, allowing cheese to melt. Season with salt, pepper, and a squeeze of lemon.
Divide orzo between plates, then top with skewers. Serve with lemon wedges on the side for squeezing over.