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Barbecue Party Mixed Grill & Veggies
Makes 8


  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 165ÅãF (74ÅãC) and pork registers 160ÅãF (71ÅãC). 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.

TIP Use leftovers in sandwiches and salads.

1 bag (680 g) mini white potatoes 2 zucchinis, cut in ½-in. (1-cm) thick rounds 2 small red onions, quartered 1 bunch asparagus, trimmed (approx.1 lb/500 g) 2 lb (1 kg) boneless, skinless chicken breasts 1 pork tenderloin (1 lb/500 g) ⅓ cup (75 mL) olive oil 1½ tsp (7 mL) salt 1 cup (250 mL) Sensations by Compliments Spirited Mickie Southern Gentleman Sweet Heat BBQ Sauce, divided