Italian Sausage and Veggie Skewers

🥘 Ingredients

• garlic
  2 cloves
• grape tomatoes
  1 c
• italian cheese blend
  ½ cup
• lemon
  1 unit
• mediterranean spice blend
  2 tsp
• olive oil
  2 tbsp
• orzo pasta
  8 oz
• parsley
  ¼ cup
• red onion
  1 unit
• sweet italian pork sausage
  10 oz
• water
  2¼ cup
• wooden skewers
  4 pieces
• yellow squash
  1 unit

🍳 Cookware

• wide bowl
• medium pot
• medium bowl
• baking sheet

1. 

   1

   Wash and dry all produce. Preheat broiler or grill to high. Place wooden skewers in a wide bowl , cover with water, and let soak. Mince garlic . Halve and peel red onion , then cut each half into quarters. Slice yellow squash crosswise into ½-inch-thick rounds. Halve grape tomatoes . Halve lemon , then cut one half into wedges.

   wooden skewers: 4 pieces, garlic: 2 cloves, red onion: 1 unit, yellow squash: 1 unit, grape tomatoes: 1 c, lemon: 1 unit
2. 

   2

   Heat a drizzle of olive oil in a medium pot over medium-high heat. Add tomatoes and garlic. Cook, stirring, until softened ⏱️ 2 minutes . Add orzo pasta and toss for 1 minute. Pour in water and a pinch of salt. Bring to a boil, then lower heat to medium. Simmer, stirring occasionally, until orzo is al dente ⏱️ 10 minutes .

   olive oil: 2 tbsp, orzo pasta: 8 oz, water: 2¼ cup
3. 

   3

   In a medium bowl , toss squash, mediterranean spice blend , a pinch of salt and pepper, and a drizzle of olive oil. Slice sweet italian pork sausage into ½-inch-thick rounds. Remove skewers from water. Thread squash, sausage, and onion onto skewers, alternating between each.

   mediterranean spice blend: 2 tsp, sweet italian pork sausage: 10 oz
4. 

   4

   Place skewers on a baking sheet . Broil until everything is lightly charred and veggies are tender, cooking ⏱️ 5 minutes per side.
5. 

   5

   Roughly chop parsley , then stir into orzo along with italian cheese blend , allowing cheese to melt. Season with salt, pepper, and a squeeze of lemon.

   parsley: ¼ cup, italian cheese blend: ½ cup
6. 

   6

   Divide orzo between plates, then top with skewers. Serve with lemon wedges on the side for squeezing over.