Barbecue Party Mixed Grill & Veggies

  • Prep Time 10 min
  • Total Time 50 min
  • Serves: 8

Ingredients

  • 1 bag mini white potatoes 680 g
  • 2 zucchinis, cut in ½-in. (1-cm) thick rounds
  • 2 small red onions, quartered
  • 1 bunch asparagus, trimmed (approx.1 lb/500 g)
  • 2 lb boneless, skinless chicken breasts 1 kg
  • 1 pork tenderloin (1 lb/500 g)
  • ⅓ cup olive oil 75 mL
  • 1½ tsp salt 7 mL
  • 1 cup Sensations by Compliments Spirited Mickie
    Southern Gentleman Sweet Heat BBQ Sauce, divided
    250 mL
  • 8 wooden skewers, soaked

Directions

  • Step 1

    Place potatoes in large saucepan and cover with cold water. Bring to a boil; cook 10 to 12 min. or until just tender but not cooked through. Cool until comfortable enough to handle. Thread onto skewers.

  • Step 2

    Keeping vegetables and raw meats separate, drizzle potato skewers, zucchini, onions, asparagus, chicken and pork tenderloin with oil and season with salt.

  • Step 3

    Cook chicken and pork tenderloin on grill preheated to medium, 15 to 20 min., turning occasionally, basting with ⅔ cup (150 mL) BBQ sauce near end of cooking. Check that internal temperature of chicken registers 165°F (74°C) and pork registers 160°F (71°C). Rest meats 10 min.

  • Step 4

    Meanwhile, grill potato skewers and other vegetables 6 to 8 min., turning occasionally and basting with remaining BBQ sauce, until tender and lightly charred.

  • Step 5

    Slice chicken and pork tenderloin. Arrange on serving platter with grilled vegetables.

Tip

Use leftovers in sandwiches and salads.

Nutrition Facts

  • Nutrition Description Per serving (⅛ of the recipe):
  • Calories 350
  • Fat 11 g
  • Saturated Fat 2 g
  • Carbs 34 g
  • Sugar 13 g
  • Protein 31 g
  • Cholesterol 70 mg
  • Fibre 4 g
  • Sodium 660 mg