Begin by boiling the sausages covered in water for 10 minutes so they are fully cooked through prior to grilling. Drain the water and allow them to cool before cutting.

While the sausages are boiling, soak the skewers in water to prevent them from burning on the grill and prepare to prep the veggies.

 Largely dice the pepper and onions, drain the liquid from the artichokes and pepperoncini peppers, and leave the tomatoes whole. Combine all your veggies into a large mixing bowl and add the oil, salt, and Italian seasoning. Mix by hand thoroughly.

Once the sausages are cool enough to handle, divide them into 4 pieces each. Make an assembly line and skewer the sausages, veggies, and prosciutto onto each stick. I was able to get 3 pieces of sausage onto each skewer and made 8 skewers total. This may vary slightly depending on how you cut your vegetables.

Preheat the grill to medium heat and set it for both direct and indirect cooking.

Begin by placing the skewers over direct heat and rotate every few minutes until the sausages are full browned. This should happen fairly quickly because they are fully cooked.

In order to cook the veggies fully without charring all your food, move the skewers to the indirect side of the grill (not over a flame). Close the lid and allow them to cook for 5-6 more minutes or so or until the veggies are al dente.

 Place the skewers on a platter for serving or remove them from the sticks and place in on large serving bowl.