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Recipe details
Andouille Kebabs with Roasted Vegetables and Cheesy Lemon Rotini
Oven-roasted skewers of andouille, zucchini, cherry tomatoes, and red onion served over lemony rotini finished with aged Grana Padano and Parmesan. An easy dinner recipe with step-by-step instructions.
≈ 67 kcal/100 g · ≈ 236 kcal/serving
40 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Andouille link, chilled, cut into thick chunks85 g
Dry egg durum rotini, smooth, no filling70 g
Aged grated Grana Padano15 g
Finely grated Parmesan10 g
Small zucchini, thickly sliced150 g
Cherry tomatoes100 g
Red onion, cut into wedges60 g
Olive oil15 ml
Dried oregano1 g
Lemon juice15 ml
Salt1.5 g
Cookware and utensils
Large pot
Colander
Baking sheet
Parchment paper
Bamboo skewers
Chef’s knife
Cutting board
Directions
01
Heat the oven to 425°F (220°C).
Products
No products at this step
Action
Preheat
Time
8 min
Temperature
425°F / 220°C
02
Boil the rotini in salted water until tender.
Products
Dry egg durum rotini, smooth, no filling — 70 g; Salt — 1.5 g
Action
Boil
Time
10 min
Temperature
Boiling
03
Drain the rotini in a colander.
Products
Dry egg durum rotini, smooth, no filling — 70 g
Action
Drain
Time
1 min
Temperature
Hot
04
Thread the andouille, zucchini, tomatoes, and onion onto soaked skewers.
Products
Andouille link, chilled, cut into thick chunks — 85 g; Small zucchini, thickly sliced — 150 g; Cherry tomatoes — 100 g; Red onion, cut into wedges — 60 g
Action
Thread
Time
6 min
Temperature
Room temperature
05
Place the skewers on a parchment-lined baking sheet.
Products
No products at this step
Action
Arrange
Time
1 min
Temperature
Room temperature
06
Brush the skewers with olive oil.
Products
Olive oil — 15 ml
Action
Brush
Time
1 min
Temperature
Room temperature
07
Sprinkle the skewers with oregano and salt.
Products
Dried oregano — 1 g; Salt — 1.5 g
Action
Season
Time
1 min
Temperature
Room temperature
08
Roast the skewers until the vegetables are browned and the sausage reaches 165°F (74°C).
Products
Andouille link, chilled, cut into thick chunks — 85 g; Small zucchini, thickly sliced — 150 g; Cherry tomatoes — 100 g; Red onion, cut into wedges — 60 g
Action
Roast
Time
12 min
Temperature
425°F / 220°C; sausage at least 165°F / 74°C
09
Toss the drained rotini with lemon juice.
Products
Dry egg durum rotini, smooth, no filling — 70 g; Lemon juice — 15 ml
Action
Toss
Time
1 min
Temperature
Warm
10
Toss the rotini with the Grana Padano and Parmesan.
Products
Aged grated Grana Padano — 15 g; Finely grated Parmesan — 10 g
Action
Finish
Time
1 min
Temperature
Warm
11
Serve the kebabs over the cheesy rotini.
Products
Andouille link, chilled, cut into thick chunks — 85 g; Dry egg durum rotini, smooth, no filling — 70 g
Action
Serve
Time
1 min
Temperature
Ready to serve
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available