Italian sausages with vegetable skewers and spicy green harissa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Italian sausages with vegetable skewers and spicy green harissa

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, Spicy, No Added Sugar, <600 Calories

2 Servings, 480 Calories/Serving

25–40 Minutes

Modern life can sometimes get hectic. So take a load off with this easy-to-prep dish featuring a colorful lineup of zingy onion, sweet mini peppers, and delicate squash. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • ¼ pound organic sweet mini peppers
  • 1 organic zucchini or yellow squash
  • Wooden skewers
  • 6 ounces organic grape or cherry tomatoes
  • 3 organic scallions
  • Your choice of protein
  • Sunbasket spicy green harissa (extra virgin olive oil - parsley - lemon juice - cilantro - kosher salt - cumin - cayenne - sweet smoked paprika)

Nutrition per serving

Calories 480, Total Fat 37g (47% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 800mg (35% DV), Total Carb. 21g (8% DV), Fiber 6g (21% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 19g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables; assemble the skewers

  • Peel the onion and cut into 1-inch pieces.
  • Remove the stems and seeds from the sweet mini peppers; cut the peppers into 1-inch pieces.
  • Cut the zucchini lengthwise into quarters, then crosswise into 1-inch pieces.

Using 6 [12] wooden skewers, thread the onion, peppers, zucchini, and tomatoes onto the skewers, alternating the ingredients. Lightly brush the vegetables with 1 to 2 teaspoons oil and season with salt and pepper. 

2

Cook the vegetable skewers

In a large frying pan over medium-high heat, working in batches if needed, add the vegetable skewers and cook, turning occasionally, until the vegetables are lightly browned and crisp-tender, 6 to 8 minutes. Transfer to a plate. Add more oil between batches if needed. Meanwhile, start preparing the scallions and your protein.

3

Prep and cook the scallions and your protein

  • Trim the root ends from the scallions. 

Sausages: 

Pat dry with a paper towel; prick in a few places with a fork, if desired.

In another large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallions and sausages, season the scallions with salt and pepper, and cook, turning occasionally, until the scallions are lightly browned, 2 to 3 minutes, and the sausages are browned and cooked through, 10 to 12 minutes. Transfer the scallions to a plate while you continue cooking the sausages.

 

Chicken: 

  • Pat dry with a paper towel; season with salt and pepper. 

In another large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallions and chicken, season the scallions with salt and pepper, and cook, turning occasionally, until the scallions are lightly browned, 2 to 3 minutes, and the chicken is lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer the scallions to a plate while you continue cooking the chicken.

 

Steaks: 

  • Pat dry with a paper towel; season with salt and pepper. 

In another large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallions and steaks, season the scallions with salt and pepper, and cook, turning frequently, until the scallions are lightly browned, 2 to 3 minutes, and the steaks are well browned and your desired doneness is reached. For medium-rare, that’s 6 to 8 minutes for top sirloins and 8 to 12 minutes for filet mignons. Transfer the scallions to a plate while you continue cooking the steaks.

 

Pork chops: 

  • Pat dry with a paper towel; season with salt and pepper. 

In another large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallions and pork, season the scallions with salt and pepper, and cook, turning frequently, until the scallions are lightly browned, 2 to 3 minutes, and the pork is browned but still faintly pink within, 8 to 10 minutes. Transfer the scallions to a plate while you continue cooking the pork chops.

 

Plant-based chicken: 

  • Pat dry with a paper towel; season with salt and pepper. 

In another large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallions and plant-based chicken, season the scallions with salt and pepper, and cook, turning occasionally, until the scallions are lightly browned, 2 to 3 minutes, and the plant-based chicken is browned and heated through, 4 to 6 minutes. Transfer the scallions to a plate while you continue cooking the plant-based chicken.

 

Transfer your protein to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices, leave plant-based chicken pieces whole. 

Serve

Transfer the scallions, your protein, and vegetable skewers to individual plates and serve with the spicy green harissa. 

Kids Can!
  • Separate the onion pieces.
  • Count the skewers. 
  • Thread the vegetables onto skewers.
  • Brush the vegetables with oil and season.
  • Time the cooking.