1eachred, yellow and green bell peppers OR mini sweet pepperscut into 1 inch pieces
1smallsweet onioncut into 1 inch pieces
2smallzucchinicut into 1 inch pieces
For Glaze
½cupapricot preserves
1pinchsea salt
2teaspoonsolive oil
2tablespoonswater
Instructions
Heat grill to medium-low. Prepare a baking sheet or plate by lining with foil. Set aside.
On the stovetop, bring a medium pot of water to a boil over high heat. Add sweet potato pieces and reduce heat to medium. Boil for 5-7 minutes or until the potatoes are softened enough to pierce with a skewer, but not too soft or they'll fall apart. Drain and set aside to cool.
Prepare your skewering station by laying out each of the ingredients, including cooled sweet potatoes. Using metal or {soaked} bamboo skewers, thread the ingredients onto each skewer in your desired order.
Prepare Glaze
In a small bowl, whisk together apricot glaze, salt, olive oil and water with a fork until mostly smooth. You'll want the mixture to be loose enough to brush onto the skewers, but not too runny.
Prepare Kabobs for Grilling
Place your completed skewers onto the prepared baking pan or plate. Using a pastry brush or silicone brush, brush the apricot glaze over each of the skewers until they're all coated.
Grill Kabobs
Place kabobs onto the heated grill. Cook for about 30 minutes, or until the kabobs are heated through and the vegetables are softened, turning every 5 minutes or so to cook evenly on all sides.