1/3 c. ketchup
1/4 c. vinegar
2 tbsp. prepared mustard
1/4 tsp. salt
Crushed red pepper to taste (optional)
1 lb. Italian sausage links (sweet or hot, parboiled 10 minutes)
2 med. zucchini, cut in 3/4-inch chunks
2 med. onions, cut in 1-inch wedges
2 med. bell peppers (red, green or yellow), cut in 1-inch squares

In heatproof bowl or foil container, mix ketchup, vinegar, mustard, salt and red pepper, if using. Set on side of grill over low heat. Cut par boiled sausages into 1-inch pieces.

Thread sausage pieces and vegetables alternately on skewers. Grill 25 minutes, turning and basting with sauce during last 15 minutes. Sausages should be well-done (cut open and test a piece) and vegetables tender.

Suggestion: Serve kebabs with a salad of cold rice tossed with Italian dressing.