Blueberry Peach Kabobs

flavor profile | Sweet, Tangy

Heat up the grill for summer with these delicious Blueberry Peach Kabobs with Blueberry Thyme sauce!





What you need


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


  • 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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