• 1 zucchini, cut crosswise into ½-inch pieces
• 1 red bell pepper, cored and cut into 16 (1-inch) squares
• 1 small eggplant, cut into 1-inch cubes
• 16 cherry tomatoes
• 2½ tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon finely chopped fresh marjoram
• 1 pound sweet italian sausage, cut into 1½-inch pieces
• 24 fresh sage leaves
• Salt
• Freshly ground black pepper

Combine zucchini, bell pepper, eggplant and tomatoes in a bowl.  Toss with oil, parsley and marjoram.

Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Alternately thread marinated vegetables, sausage and sage onto 8 skewers.  Season with salt and pepper and grill, covered, turning occasionally, until sausage is cooked through, about 8 minutes.

Note:  Use 12-inch wooden or metal skewers for all recipes above.  If skewers are wooden, soak in water for 30 minutes before using.