Italian Sausage and Provolone Skewers
“My husband made sausage and veggie kabobs when we didn’t have buns to make classic sausage bombers. Grill ‘em up, then add cheese cubes.” —Cindy Hilliard, Kenosha, Wisconsin
Photo: Taste of Home
- 1 large onion
- 1 large sweet red pepper
- 1 large green pepper
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 packages fully cooked Italian chicken sausage links 12 ounces each; cut into 1-1/4-inch slices
- 16 cubes provolone cheese 3/4 inch each
- Cut onion and peppers into 1-in. pieces; place in a large bowl. Add tomatoes, oil, pepper and salt; toss to coat. On 16 metal or soaked wooden skewers, alternately thread sausage and vegetables.
- Grill, covered, over medium heat 8-10 minutes or until sausage is heated through and vegetables are tender, turning occasionally. Remove kabobs from grill; thread one cheese cube onto each kabob.
2 kabobs: 220 calories, 13g fat (5g saturated fat), 75mg cholesterol, 682mg sodium, 7g carbohydrate (3g sugars, 2g fibre), 20g protein.
Diabetic Exchanges: 3 medium-fat meat, 1 vegetable.