Assortiment de grillades et de légumes
Barbecue Mixed Grill & Veggies
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  • For the barbecue
  • Kid approved
préparation
10minutes
cuisson
40minutes
servings
8
type of dish
Main course
préparation
10minutes
cuisson
40minutes
servings
8
type of dish
Main course
Assortiment de grillades et de légumes
Barbecue Mixed Grill & Veggies
[addthis tool="addthis_inline_share_toolbox"]
  • For the barbecue
  • Kid approved
préparation
10minutes
cuisson
40minutes
servings
8
type of dish
Main course
préparation
10minutes
cuisson
40minutes
servings
8
type of dish
Main course
ingredient
  • 680 g white potatoes , small
  • 2 zucchini(s) , cut in ½-in. (1-cm) thick rounds
  • 2 red onion(s) , small and quartered
  • 500 g asparagus , trimmed
  • 2 lb chicken breasts , boneless and skinless
  • 1 pork tenderloin (500 g)
  • 75 ml olive oil
  • 7 ml salt
  • 250 ml barbecue sauce , divided
  • 8 wooden skewers , soaked
  • 680 g white potatoes , small
  • 2 zucchini(s) , cut in ½-in. (1-cm) thick rounds
  • 2 red onion(s) , small and quartered
  • 500 g asparagus , trimmed
  • 2 lb chicken breasts , boneless and skinless
  • 1 pork tenderloin (500 g)
  • 75 ml olive oil
  • 7 ml salt
  • 250 ml barbecue sauce , divided
  • 8 wooden skewers , soaked
prep time
  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 150 mL (2/3 cup) BBQ sauce near end of cooking. Check that internal temperature of chicken registers 165°F (74°C) and pork registers 160°F (71°C). 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.