tablespoons olive oil, divided
tablespoons Cajun seasoning
zucchini, cut into 3/4-inch thick slices
red bell pepper, cut into 1-inch pieces
onion, cut into wedges
(19.5-ounce) JENNIE-O® Lean Hot Italian Turkey Sausage, cubed
cup diced onion
cup diced celery
cups cooked rice
cup low-sodium chicken broth
teaspoon chopped fresh thyme
In medium bowl, combine 1 tablespoon oil and seasoning. Add zucchini, bell pepper and onion; stir to coat and set aside.
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place dinner sausage in hot skillet. Cook uncovered, turning occasionally, 17-19 minutes. Always cook to well-done, 165°F as measured by a meat thermometer.
Thread zucchini, bell pepper, onion and turkey onto skewers. Cook skewers on grill 15 to 20 minutes or until vegetables are tender.
To make veggie rice, in skillet, heat 1 tablespoon oil over medium-high heat. Add onion and celery.
Cook 5 minutes or until onion is softened. Add rice, tomato, chicken broth and thyme. Stir until rice is hot.
Serve with kabobs.