Source: dLife

Chicken and apple sausages with a variety of spices and vegetables make this mixed grill one of a kind.

Servings

2 fennel bulb
1 large red bell peppers
2 whole eggplant , small
3 fresh plum tomatoes
3 fresh portobello mushroom , wiped clean and stems removed
2 oz light Italian salad dressing
1 chicken and apple sausages , package of 4 links
10 oz chicken tenders , boneless and skinless
1 pinch lemon pepper seasoning
1 pinch black pepper
1 tbsp chopped parsley

1 Soak bamboo skewers in water for 30 minutes before use.
2 Preheat grill to 400 degrees F. Slice fennel lengthwise. Cut red pepper into large chunks. Cut eggplant, tomatoes, and mushroom caps into thick slices.
3 Thread vegetables on bamboo skewers; sprinkle with salad dressing. Slice sausages lengthwise, set aside.
4 Remove chicken from package. Sprinkle with lemon pepper and black pepper; set aside.
5 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 170 degrees F. Sprinkle with parsley and serve.