ANN COX EASTES / KROGER
GRILLING RECIPES
SMOKED SAUSAGE KEBABS
1 large onion, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
1 large green bell pepper, cut into 1-inch pieces
1 cup grape or cherry tomatoes
1 (16-oz) pkg smoked sausage or small smoked sausages (cut into 1-inch pieces)
8 cubes provolone, mozzarella or havarti cheese (about 3/4-inch thick)
¼ c olive oil
½ t Italian seasoning
In a large bowl combine onion, red pepper, green pepper and tomatoes; add oil and seasoning and stir to coat all vegetables. On 8 16-inch metal or wooden soaked skewers, alternately thread sausage and vegetables. Grill, covered, over medium heat for 8-10 minutes or until sausage is heated through and vegetables are tender, turning occasionally. Remove kebabs from grill and add cheese cube to the end of each kebab. Yield: 8 servings
GRILLED EGGPLANT STACKS
1 large eggplant, sliced into 1/2-inch (about 8 slices) 2 tomatoes, sliced into 1/2-inch slices
1 (8-oz) pkg fresh mozzarella, sliced into 8 thin slices
¼ c olive oil
1 t Italian seasoning
Combine olive oil and Italian seasoning in a small dish and stir to mix. Brush sides of eggplant and tomato slices with oil mixture. Grill eggplant and tomato slices over medium heat for 10-12 minutes, turning once, until tender. During last minute or so of ooking, place cheese slice on top of tomato. Assemble on serving plate with eggplant slice and tomato/cheese slice. Yield: 8 servings *** May also drizzle with a little balsamic vinegar on each stack if desired
GRILLED ANGEL FOOD CAKE WITH FRUIT
1 (10.-oz) pkg loaf angel food cake
1 qt strawberries or 4 peaches
1/3 c sugar
Whipped cream or vanilla ice cream
Slice angel food cake into 6 equal slices. Slice strawberries or peeled peaches into a bowl and top with sugar; stir to mix. Let fruit sit for 30 minutes to develop juice. Place angel food cake slices directly onto grill grids and grill on each side for 45 seconds to 1 minutes. Remove from grill and top with fruit and juice. Top with whipping cream or ice cream. Yield: 6 servings
