Recipe information
Yield
Makes 4 Servings
Ingredients
6
tablespoons Sherry wine vinegar
2
tablespoons plus 2 teaspoons Dijon mustard
2
garlic cloves, pressed
4
teaspoons minced fresh rosemary
1
cup olive oil
24
2 x 1 1/2-inch pieces assorted bell peppers (about 4 bell peppers)
16
1 1/4-inch-long diagonal pieces kielbasa sausage (about 1 1/2 pounds)
1
large red onion, cut into 1 1/2-inch-wide wedges, trimmed, layers separated (32 pieces total)
16
1 1/4-inch cubes crusty sourdough bread
8
cups mixed baby greens
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Preparation
Step 1
Prepare barbecue (medium-high heat). Whisk first 4 ingredients in small bowl, then whisk in oil. Season dressing with salt and pepper; set aside.
Step 2
On each of 8 metal skewers, alternately thread 3 bell pepper pieces, 2 sausage pieces, 4 onion pieces, and 2 bread cubes. Brush skewers all over with 1 tablespoon dressing each. Grill until lightly charred, turning often, about 12 minutes. Toss greens in large bowl with enough remaining dressing to coat; divide among 4 plates. Top with skewers. Brush skewers with more dressing.