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Mixed Grill


Yield

Makes 8 servings

Ingredients

2 fennel bulbs
1 large red bell pepper
3 baby Japanese white eggplants or 2 small purple eggplants
3 plum tomatoes
3 large portobello mushrooms, wiped clean and stems removed
8 bamboo skewers, soaked in water 30 minutes
4 tablespoons light vinaigrette salad dressing
1 package (4 links) precooked chicken and apple sausages
10 ounces boneless, skinless chicken tenders
Black pepper to taste
1 tablespoon fresh minced parsley

Preparation

  1. Preheat grill to 400°F. Slice fennel lengthwise. Cut red pepper into large chunks. Cut eggplant, tomatoes and mushroom caps into thick slices.
  2. Thread vegetables on bamboo skewers; sprinkle with salad dressing.
  3. Slice sausages lengthwise; set aside. Remove chicken from package. Sprinkle with lemon pepper and black pepper; set aside.
  4. Place vegetable skewers, chicken sausages and chicken tenders on the hot grill. Cook 5 to 10 minutes, or until chicken reaches an internal temperature of 160°F. Sprinkle with parsley and serve.

Nutritional Information

Serving Size: 1/8 of total recipe
Sodium 437 mg
Protein 9 g
Fiber 3 g
Carbohydrate 8 g
Cholesterol 22 mg
Saturated Fat <1 g
Total Fat 3 g
Calories from Fat 28 %
Calories 91

Dietary Exchange

Vegetable 2
Meat 1

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