Grilled Veggie Kabobs

7 ingredients
7 steps

Ingredients

  • 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

Directions

  1. 1
    Heat barbecue to medium-high heat.
  2. 2
    Remove stems from mushrooms; discard.
  3. 3
    Cut mushroom caps in half; thread onto 8 skewers alternately with remaining vegetables and pineapple.
  4. 4
    Brush with oil.
  5. 5
    Mix barbecue sauce and jam until blended.
  6. 6
    Grill kabobs 10 min.
  7. 7
    or until peppers and onions are crisp-tender, turning frequently and brushing generously with barbecue sauce mixture.

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