Ingredients:

• 1 lb. Italian, garlic, or your favourite spicy Ontario Pork sausage
• 1 medium green, red or yellow pepper cut into squares
• 1 small zucchini thickly sliced
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 clove garlic, minced
• 1 tsp each dried oregano, basil, rosemary
• 1/2 tsp each red hot chili flakes, crushed dried mint leaves
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 16 mushroom caps (vegetables like onions or tomatoes can also be added)

Instructions:

• Cut sausage into 1" pieces and place in a large plastic bag with pepper and zucchini pieces.
• Combine remaining ingredients except mushrooms; pour into the bag. Seal bag and refrigerate 4 hours to overnight, turning bag over occasionally.
• Drain marinade into a small saucepan; bring to a boil and boil for 1 minute. Alternately thread pieces of marinated sausage and vegetables and mushrooms on long metal skewers.
• Barbecue kebabs over low heat until the sausage is cooked through and well browned, about 15 minutes (or in oven on broil for 12-15 minutes), basting frequently with the marinade to prevent the vegetables from burning.
• Serve over a mixture of wild and brown rice or wrap a generous slice of Italian bread around the kebab; slide out the skewer and eat as a hot sandwich.