Sausage & Veggie Kabobs
SUBMITTED by dad T, Lincoln

1/3 cup honey
1/4 cup spicy brown mustard
2 tablespoons canola oil
1 tablespoon soy sauce

2 garlic cloves, minced
1/2 teaspoon minced fresh gingerroot
1-1/4 pounds smoked sausage, cut into 1-inch pieces
16 cherry tomatoes
8 medium fresh mushrooms
1 large green pepper, cut into 1-inch pieces
1 medium onion, cut into eight wedges
1 small zucchini, cut into 1-inch pieces

In a large bowl, combine the first six ingredients; set aside. On eight metal or soaked wooden skewers, alternately thread sausage and vegetables. Place kabobs in glass dish and cover with marinade; let sit a few minutes. Remove from marinade and cook on grill until vegetables are tender and sausage is heated through, basting occasionally with marinade.