I alternated crisp green bell pepper, red onion, tiny Sunset Gold cherry tomatoes, and bright Zephyr zucchini. Simply seasoned with a drizzle of oil, salt, pepper and paprika before getting tossed on the grill (ahem - grill pan; unfortunately our third floor apartment doesn't grant us any real outdoor space), this is about as easy as dinner gets. They're cooked until the pepper, onion and squash are crisp-tender and the tomatoes are soft, with the gentle charring tasting like pure summer.
The photo above was taken just before the skewers were seasoned and grilled - unfortunately I lost my natural light for the final shot and had to use a flash... I just hate using a flash if I can avoid it. In any case, here's the final result:
Chicken Chorizo Skewers
4 chicken chorizo sausages, or your favorite chorizo
1 large green bell pepper
1/2 large red onion
2 Zephyr zucchini or other summer squash
1 pint cherry tomatoes
S & P
12-15 skewers (if using wooden, soak them in water for 30 minutes)
Slice the chorizo into 1/4" to 1/2" slices. Slice the zucchini to a similar thickness, and slice the green pepper and onion to a good size for skewering (about 1" on all sides). Skewer all ingredients in an alternating pattern. Once all ingredients have been skewered, drizzle with olive oil and season liberally with salt, pepper and paprika.
Place skewers on grill / grill-pan over medium heat & lower lid - or tent loosely with aluminum foil, if using grill pan. Turn after 5 minutes or once the vegetables are lightly charred. Lower lid and cook for another 4-5 minutes. Transfer to a plate and serve.