recipe
Blueberry Peach Kabobs
flavor profile | Sweet, Tangy
Heat up the grill for summer with these delicious Blueberry Peach Kabobs with Blueberry Thyme sauce!
PREP TIME
START TO FINISH
SERVINGS
What you need
Ingredients
1 8oz. bag Pero Mini Sweet Peppers
8 baby portabella mushrooms
2 peaches, cut into small chunks
1 small red onion, cut into fourths
1 zucchini Squash, cut into small chunks
1 yellow squash, cut into small chunks
1oz. olive oil
Blueberry Thyme Sauce
1 cup blueberries
½ cup water
½ cup tomato sauce
½ cup molasses
1 tbsp. chili powder
Salt and pepper to taste
What you need
Let’s Get Started
Directions
- Arrange the vegetables evenly on 4-6 metal skewers.
- Preheat the grill to medium-high temperature.
- Lightly drizzle the olive oil over the Skewers then place on the hot grill.
- Add salt and pepper to taste. Grill for about 3 minutes per side or until the vegetables reach your desired texture.
Blueberry Thyme Sauce
- In a medium saucepan add blueberries, water, tomato sauce, molasses and chili powder and bring to a boil.
- Smash the blueberries with a fork and stir the mixture well.
- Cook for 2 more minutes or until the sauce reduces and starts to thicken.
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