Barbecue Party Mixed Grill & Veggies

Prep time: 10min
Total time: 50min
Serves: 8
1 bag
mini white potatoes
680 g
2
zucchinis, cut in ½-in. (1-cm) thick rounds
2
small red onion, 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
Per serving (⅛ of the recipe):
calories
350
fat
11 g
saturated fat
2 g
carbs
34 g
sugar
13 g
protein
31 g
cholestrol
70 mg
fibre
4 g
sodium
660 mg

Directions

  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.

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

  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.

  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.

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