A quick and flavorful summer meal featuring grilled vegetables and a tangy plum BBQ sauce that enhances their natural sweetness.

Units Scale

2 medium Bell peppers, cut into chunky squares (Any color)
1 medium Zucchini or yellow squash, sliced thick
1 medium Red onion, cut into wedges
8-10 whole Mushrooms, kept whole if small (Optional)
1 cup Cherry tomatoes (Add near the end of grilling if they split easily)
2 tablespoons Olive oil
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Garlic powder or fresh garlic
8 skewers Skewers (metal or wooden) (Soak wooden skewers in water for at least 20 minutes)

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In a small pot, add the chopped plums, ketchup, apple cider vinegar, brown sugar, soy sauce, and spices.
Bring to a gentle simmer and cook for about 10 to 15 minutes until the plums soften.
Stir occasionally to prevent sticking. Once done, blend the sauce until smooth and adjust flavors as desired.

Thread vegetables onto the skewers in a pattern, alternating between firm and soft pieces.
Do not pack the skewers tightly; leave some space for heat circulation.

Preheat the grill to medium to medium-high and lightly oil the grates.
Grill the skewers for 8 to 12 minutes, turning occasionally until tender and charred.
In the last few minutes, brush the kabobs with the plum BBQ sauce.
Let the kabobs rest for a minute before serving.

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, use a skillet or the grill for best texture.