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Mixed Grill -- e-w

Source of Recipe

Best Recipes – Diabetic Cooking 2003
Mixed Grill -- e-w
Serves 8

2 fennel bulbs
1 large red bell pepper
3 baby Japanese white eggplants –or- 2 small purple egg plants
2 plum tomatoes
3 large Portobello mushrooms, wiped clean and stems removed
8 bamboo skewers, soaked in water 30 minutes
4 T. light vinaigrette salad dressing
1 pkg. (4 links) precooked chicken and apple sausages
10 oz. boneless, skinless chicken tenders
Lemon pepper to taste
Black pepper to taste
1 T. fresh minced parsley

Preheat grill to 400º. Slice fennel lengthwise. Cut red pepper into large chunks. Cut eggplant and tomatoes and mushroom caps into thick slices.

Thread vegetables on bamboo skewers and sprinkle with salad dressing. Slice sausages lengthwise and set aside. Remove chicken tenders from pkg. and sprinkle with lemon pepper and black pepper; set aside

Place vegetable skewers , chicken sausage and chicken tenders on the hot grill. Cook 5-10 minutes turning often or until chicken reaches and internal temperature of 160º. Sprinkle with parsley and serve.

One serving equals: 91 calories…3 gm fat (trace saturated)…8 gm carbohydrate…22 mg cholesterol…3 gm fiber…9 gm protein…437 sodium +++EXC: 2 vegetable…1 meat +++WWP: 1