ears sweet corn, peeled, broken into thirds
small red potatoes, cut in half
green bell pepper, cut into 1½-inch pieces
small zucchini, cut into 1-inch slices
large fresh mushrooms
fat-free Italian salad dressing
Cut sausage into 1” slices; set aside. Cook corn and potatoes in boiling water for 5-6 minutes or until just barely tender; drain.
Thread sausage and vegetables onto 6 skewers. Combine salad dressing and garlic; brush generously on kabobs.
Grill over medium heat for 8-10 minutes or until sausages are browned and vegetables are tender, turning often and basting frequently with remaining dressing mixture.