Barbecue sauce and apricot jam give these Grilled Veggie Kabobs their great summertime flavour—no matter when you serve them!
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 lb. (225 g) fresh mushrooms
1 red pepper, cut into 1-1/2-inch pieces
1 red onion, cut into 8 wedges
3 cups fresh pineapple chunks (1 inch)
2 Tbsp. olive oil
1/3 cup Bull's-Eye Bold Original Barbecue Sauce
2 Tbsp. apricot jam
Add To Shopping List
How do I make it ?
Heat barbecue to medium-high heat.
Remove stems from mushrooms; discard. Cut mushroom caps in half; thread onto 8 skewers alternately with remaining vegetables and pineapple. Brush with oil.
Mix barbecue sauce and jam until blended.
Grill kabobs 10 min. or until peppers and onions are crisp-tender, turning frequently and brushing generously with barbecue sauce mixture.
Kraft Kitchen Tips!
Prepare using your favourite fresh vegetables.
Substitute a green pepper for the red pepper.
Calories From Fat
% Daily Value
Fat 3.5 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 110 mg
Carbohydrate 19 g
Fibre 2 g
Sugars 15 g
Protein 2 g
8 servings, 1 kabob (130 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.