Butter Chicken Potato & Cauliflower Skewers

4 cups cauliflower florets

1 lb baby new potatoes

1/2 cup Summer Fresh Butter Chicken Sauce, divided

1/2 tsp salt

1/2 tsp freshly ground pepper

1. Soak 8 wooden skewers in cold water for 30 minutes. Cook the potato in a large pot of boiling salted water for 10 minutes or until fork tender. Add the cauliflower during the last 5 minutes. Drain well and cool slightly. Toss vegetables with half of the Summer Fresh Butter Chicken Sauce and season with salt and pepper.

2. Preheat the grill to medium; grease the grate well. Thread the potatoes and cauliflower onto the skewers. Grill, turning and basting with the remaining Summer Fresh Butter Chicken Sauce, for 10 minutes or until tender and well-marked.

Tip: Serve with a green salad to round out the meal.

Tip: This appetizer is perfect for meat eaters and vegetarians alike, or anyone following a gluten free lifestyle.

Serves 4 Prep Time: 30 minutes Cook Time: 10 minutes Total Time: 40 minutes

Calories per serving: 203, Fat 7.5 grams, Cholesterol 5 mg, Sodium 295 mg, Carbohydrates 27 grams, Fibre 5 gram, Sugar 3 grams, Protein 5.5 grams