30 minutes, Serves 4
By: Sandra Violet Clark
Grilled figs and grapes, bursting with juicy, jammy middles are beyond delicious paired with the crisped sausage, toasted cheese, and sweet onion. A splash of balsamic marries and elevates the flavors, and a sprinkle of thyme brightens it all. I teach this recipe in the heart of fig season in classes for adults, teens, and kids to show what else to do with figs—aside from eating them out of hand.
30-Second Cooking Lesson:
Anything you can shishkabob, you can also sheet pan roast.
It takes a hell of a lot less time to use the dump-it-all-on-a-sheet pan technique. Preheat the oven to 450, and line a sheet pan with parchment or foil. Use your favorite recipe or a version of the one above. Toss all items with half of the balsamic sauce. Roast until the sausage crisps and grapes begin to swell, about 15-20 minutes. Shake pan around at the halfway point. Broil for extra crispiness at the end.
Recipe:
12-14 figs, stems trimmed and/or 2-3 handfuls of grapes
1 p. sausage links (Italian-style chicken, pork or vegetarian work well, lamb is amazing), cut into 1½” slices, either fully cooked or raw
1 sweet onion, cut in 1½” piece
½ p. halloumi or grilling cheese, cut in 1½” cubes
2 tbsp. olive oil
2 tbsp. balsamic vinegar
¾ tsp. sea salt
A few grinds of pepper
A few thyme or rosemary sprigs (leaves removed)
Metal skewers or wooden skewers soaked for 1 hour before use or several long sprigs of rosemary, leaves removed.
- Preheat a grill to medium-high heat, or a broiler to low heat.
- Skewer kabobs alternating ingredients with a layer or two of onion between each item. Skewer the figs from the stem end through the blossom on the bottom side.
- Whisk or blend oil, vinegar, salt, pepper, and thyme or rosemary together and brush on the kabobs. (Kabobs can rest in the sauce for up to 8 hours, if desired.)
- TO GRILL: Cook kabobs 3-5 minutes per side or until sausage is cooked through (if using raw or simply crisped and juicy if using fully cooked) and cheese (if using) is crisping on the edges. TO BROIL: Rest kabobs across the length sides of a metal 9×13 pan so they are suspended. Broil on low for ~10 minutes, checking after 4-5 minutes to turn. Watch them like a hawk to broil the second side, about 3-5 minutes more.
- Serve with remaining balsamic sauce and sprinkle with thyme leaves or chopped rosemary. (If you used a raw sausage, simmer it first for safety).
Bonus Points:
SWAP: Use a vegan or vegetarian sausage in place of traditional. I like Field Roast brand. Use sturdy stems of rosemary as skewers.
SUBTRACT: Skip the skewers and scatter the items on a parchment lined baking sheet to broil on low for 8-10 minutes, turning the items or shaking the pan at minute 5.
ADD: Serve with additional balsamic vinegar for dipping, a side of olives, and pita bread warmed on the grill, bulgur or rice.
