Skewers of grilled Italian sausage and peppers

Boil sausages during 10 minutes, drain and let cool, cut in 2 cm pieces and set aside.

Chop the peppers and onion quarters the same size as the sausages and assemble 4 brochettes, alternating vegetable pieces and sausages on skewers.

In a frying pan or on the BBQ, grill brochettes at medium temperature, basting each side with the mix of garlic, balsamic vinegar, rosemary and ground pepper.

Serve with vegetable rice, mushroom risotto or pasta and pesto salad.