1 lb. smoked sausage
1 each: green, red and yellow bell pepper
1 medium red onion
12 cherry tomatoes
3 tbsp. honey
2 tbsp. Dijon mustard
1 tbsp. white wine vinegar

Cut sausage into 24 pieces. Cut peppers and onion into 1-inch pieces. Arrange sausage and vegetables on 6 (12-inch) metal skewers.

For the glaze, stir together honey, mustard and vinegar in small bowl. Brush kabobs with glaze. Grill 4 to 5 minutes over medium heat. Turn; brush with additional glaze and continue grilling 4 to 5 minutes or until hot.

Makes 6 kabobs.