My husband made these 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, WI
START TO FINISH: 30 MIN. • MAKES: 8 SERVINGS
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 (12 ounces each) fully cooked Italian chicken sausage links, cut into 1 1 /4 -inch slices
16 cubes provolone cheese (3 /4 inch each)
1. Cut onion and peppers into 1-in. pieces; place in a large bowl. Add the tomatoes, oil, pepper and salt; toss to coat. On 16 metal or soaked wooden skewers, alternately thread sausage and vegetables.
2. Grill, covered, over medium heat for 8-10 minutes or until the sausage is heated through and the vegetables are tender, turning occasionally. Remove kabobs from grill; thread one cheese cube onto each kabob.
PER SERVING 2 kabobs: 220 cal., 13g fat ( 5g sat. fat ) , 75mg chol., 682mg sod., 7g carb. ( 3g sugars, 2g fiber ) , 20g pro. Diabetic Exchanges: 3 medium-fat meat, 1 vegetable.