Grilled Veggie Kabobs

• 1/2 lb. (225 g) fresh mushrooms
• 1 red pepper, cut into 1-1/2-inch pieces
• 1 red onion, cut into 8 wedges
• 3 cups fresh pineapple chunks (1 inch)
• 2 Tbsp. olive oil
• 1/3 cup Bull's-Eye Bold Original Barbecue Sauce
• 2 Tbsp. apricot jam

1. Heat barbecue to medium-high heat.
2. Remove stems from mushrooms; discard.
3. Cut mushroom caps in half; thread onto 8 skewers alternately with remaining vegetables and pineapple.
4. Brush with oil.
5. Mix barbecue sauce and jam until blended.
6. Grill kabobs 10 min.
7. or until peppers and onions are crisp-tender, turning frequently and brushing generously with barbecue sauce mixture.

mushrooms, red pepper, red onion, fresh pineapple, olive oil, barbecue sauce, apricot jam

Taken from www.kraftrecipes.com/recipes/grilled-veggie-kabobs-168272.aspx (may not work)