Sunday, September 18, 2016

BBQ Chick'n & Veggies

I saw this recipe on line, but it was in the for Grilled Chicken Kabobs. Using vegan sausages made this so easy to do in a skillet. I guess you could still do kabobs, but it's more work threading those skewers. So, this is my vegan version without the stick or grill.

  • 1 package Tofurky Italian Sausage, sliced into coins about 1/2 inch thick
  • 6 cups cup-up fresh veggies: zucchini, red or yellow bells, mushrooms, onions, garlic
  • 1 cup of your favorite BBQ sauce, divided

Spray a large nonstick skillet with cooking spray. Heat to medium and add all of your ingredients except the BBQ sauce.
Stir well browning veggies on medium high or high, you don't want limp veggies but a little char is good.

Add 1/2 cup BBQ to start and add more to your liking. I mixed a hot bbq sauce with traditional. Stir well to coat everything.

Serve immediately. I served this with corn on the cob that WAS cooked on the grill.


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