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Home » Categories » Daily Meals » Dinner » Healthy BBQ Sauce with Veggie Kebabs
Healthy BBQ Sauce with Veggie Kebabs
Healthy BBQ Sauce with Veggie Kebabs
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Add something savory and healthy to the grill! Take these healthy veggie kabobs and extraordinary BBQ sauce to your next BBQ. You'll love the flavor and how great you feel! You'll find this recipe and other amazing summer recipes in the Cool Summer Treats and Healthy BBQ cookbook.

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Ingredients description

BBQ Sauce

15 oz. can tomato sauce

6 oz. can tomato paste

2 tsp. onion powder

1 tsp. garlic powder

1/4 tsp. allspice

1 tsp. salt

1/2 cup honey

3/4 cup raw apple cider vinegar

2 tsp. ground black pepper

1 tsp. mustard powder

2 Tbs. smoked paprika

1 Tbs. molasses (unsulfured blackstrap)

3/4 cup Grade B pure maple syrup

1 Tbs. vanilla extract

4 Tbs. Tamari


1 zucchini, cut into 1 inch chunks

1 red or yellow pepper, cut into 1 inch chunks

2 cups pineapple, cut into 1 inch chunks

1 yellow squash, cut into 1 inch chunks

10 oz. mushrooms, cleaned

2 potatoes, parboiled and cut into 1 inch chunks

1 yam, parboiled and cut into 1 inch chunks

1/2 onion, cut into 1 inch chunks

kebab sticks


Combine BBQ sauce ingredients into blender and blend until smooth. Add a little extra water if necessary. Wash the potatoes, peel the yams, and cut them into 1 inch chunks. Place them in boiling water and cook for 10 minutes, or until soft, but still firm.


Put all the vegetables in a large glass casserole pan and pour the BBQ sauce over the top. Mix well to coat all the vegetables. Cover and let marinade for at least 1 hour.


Arrange the vegetables on the kabob sticks and grill on low temperature for about 15 minutes until the vegetables are tender and starting to brown on the edges. Occasionally brush the vegetables with the leftover marinade to keep them moist. After the kebabs are removed from the grill, brush them with the BBQ sauce again.

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Recipe rating
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Comment author Comment
sanjud Comments available: Wed 21 Aug 2013 22:17:13 MDT
This sounds like a fabulous recipe. I am excited to try it.
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