Grilled Vegetable and Ring Bologna Kebabs Recipe
Today’s recipe isn’t fancy. It’s nothing that you don’t already know how to make.
Rather, this post is more of a nudge. A gentle reminder that you should get your summer grill on before grilling season is over.
When I was home last month visiting my parents, we made these kebabs using stuff we already had. (Side note: You just never know when a package of frozen ring bologna will come in handy! Try this ring bologna hotdish recipe.)
For seasoning, I mixed a couple of tablespoons of butter with this sweet and spicy meat rub and mixed it in with the grilled vegetables. It made the vegetables buttery and flavorful.
We served the vegetables and ring bologna with grilled sourdough bread. Such a simple meal that totally hit the spot on a warm summer evening.
- 1 package ring bologna
- 2 white onions
- 1 package mushrooms
- 1 green pepper
- 1 orange pepper
- 2 tablespoons softened butter
- 2 tablespoons sweet and spicy meat rub
- Wash all vegetables. Cut the onions and peppers into bite-sized pieces. Leave the mushrooms whole. Cut ring bologna into 1-inch pieces. Skewer vegetables and ring bologna onto wooden kebab sticks. Set aside. In a small prep bowl, mix butter and seasoning. Set aside.
- Preheat the grill to medium-high. Place kebab sticks on grill and cook for about 10 minutes, turning as needed. Remove kebabs from grill and brush with butter mixture, or remove vegetables and meat from skewers, place in a bowl, and mix in butter mixture. Serve with grilled bread.