Grilled Vegetables and Italian Sausage with Apricot Soy Sauce
Enjoy summer grilling with a unique combination of healthful vegetables, low fat sausage and a zesty sauce. Other fresh vegetables of your choice can be selected.
2 large sweet potatoes, peeled
1 pound fresh asparagus, cut in 3 inch pieces
1 large red pepper, sliced
olive or canola oil spray
4 Italian chicken or turkey sausage links
1 pound mushroom caps
seasoned salt to taste (e.g. Lawry's or Montreal Steak seasoning)
1 cup fat-free chicken broth
1/2 cup sugar free apricot preserves
2 teaspoons cornstarch
3 tablespoons soy sauce
2 teaspoons hoisin sauce, optional
Cut sweet potatoes into thick 3/4 inch slices.
In a medium saucepan, cook sweet potatoes in salted water about 8 minutes or just until tender. Drain and place in large bowl.
In a medium saucepan, blanch asparagus in boiling water for 1 minute. Drain and place in bowl with sweet potatoes. Add peppers to bowl and set aside.
Preheat grill to medium-hot.
Spray a grill basket with oil. Cut turkey links into 1 inch slices. (Remove the casing if desired.) Place sausage in grill basket and cook until partially done.
Add mushroom and spray with oil. Cook until mushrooms are beginning to brown.
Add all remaining vegetables and cook until all are tender. Sprinkle with salt to taste. Stir gently.
While vegetables are cooking, combine sauce ingredients in a small saucepan. Bring to a boil while stirring. Mixture will thicken slightly. Set aside. Sauce can also be made ahead before cooking the vegetables.
When vegetables are done, transfer to large serving bowl. Pour 1/2 of the sauce over the vegetable and stir gently. Serve with cooked rice or pasta.
Pass extra sauce at the table.
Nutritional Information Per Serving
Fat, gm. 11
Protein, gm. 21
Carbs, gm. 28
Cholesterol, mg. 70
Fiber, gm 3.9