PAM® Grilling Spray
1/2 cup Hunt's® Original Barbecue Sauce
1/4 cup apricot preserves
1 medium zucchini
1 medium yellow summer squash
2 large red bell pepper
2 large green bell pepper
1 pkg (16 oz each) smoked sausage, cut diagonally into 1-inch pieces
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 45 mg | 4% |
| Carbohydrate | 28 g | 9% |
| Cholesterol | 44 mg | 15% |
| Total Fat | 22 g | 35% |
| Iron | 2 mg | 10% |
| Calories | 350 kcal | 17% |
| Sodium | 859 mg | 36% |
| Protein | 11 g | 21% |
| Saturated Fat | 8 g | 38% |
| Sugars | 17 g | 2% |
| Dietary Fiber | 2 g | 10% |
| Vitamin C | 131 mg | 219% |
| Vitamin A | 2162 iu | 43% |
Spray cold grates of grill with grilling spray. Preheat grill to medium heat, according to manufactures instructions.
Stir together barbecue sauce and preserves in small bowl; set aside.
Cut zucchini and summer squash into 1/2-inch slices. Seed peppers.
Using star shaped 1-1/2 to 2-inch cookie cutters, (or other shapes such as flowers, etc.), cut vegetables into shapes. Chop remaining vegetables for salad or stir-fry for another use.
Thread sausage and vegetables alternately on 6 metal skewers.
Grill kabobs 5 minutes per side, or until sausage is hot and vegetables are tender, turning and brushing frequently with barbecue sauce mixture.
Star Studded Sausage Kabobs
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