Vegan Cookout: Summer Vegetable And Tofu Kebabs

• 3 tablespoons extra virgin olive oil
• 1/2 cup red onion, finely chopped
• 1/4 teaspoon coarse sea salt
• 1/8 teaspoon cayenne pepper
• 1 large clove garlic, minced
• 1 cup peaches, peeled and diced
• 1 cup tomato sauce
• 1/4 cup water
• 1/4 cup red wine vinegar
• 1/4 cup pomegranate molasses
• 3 tablespoons lime juice, freshly squeezed
• 2 tablespoons tamari
• 2 tablespoons tomato paste
• 1 - 3 tablespoons chipotle chile in adobo sauce, chopped
• 2 teaspoons fresh sage, minced
• 28 ounces extra-firm tofu, frozen and thawed
• 4 ounces small round potatoes, halved
• 3 tablespoons extra virgin olive oil, plus more for oiling
• 1 tablespoon lemon juice, freshly squeezed
• 1 large clove garlic, minced
• 1 teaspoon coarse sea salt
• pinch of cayenne pepper
• 1 globe eggplant (about 1 pound), cut into 1/2-inch chunks
• 1 green bell pepper, cut into 1-inch squares
• 1 large red bell pepper, cut into 1-inch squares
• 1 large red onion, quartered vertically, then halved crosswise

1. Warm the oil in a small saucepan over medium heat.
2. Add the onion, salt and cayenne and saute until fragrant, 2 to 3 minutes.
3. Transfer to a blender.
4. Add the peaches, tomato sauce, water, vinegar, pomegranate molasses, lime juice, tamari, tomato paste and chipotle chile and process until smooth.
5. Pour the sauce back into the saucepan and simmer over medium-low heat, stirring occasionally, until thick, about 20 minutes.
6. Stir in the sage and simmer for 1 to 2 minutes.
7. Taste and season with more salt if desired.
8. Use immediately or store in a tightly sealed jar for up to 1 week.
9. This recipe makes 2 1/2 cups of sauce.

extra virgin olive oil, red onion, coarse sea salt, cayenne pepper, clove garlic, peaches, tomato sauce, water, red wine vinegar, pomegranate molasses, lime juice, tamari, tomato paste, chipotle chile, fresh sage, extrafirm, potatoes, extra virgin olive oil, lemon juice, clove garlic, salt, cayenne pepper, eggplant, green bell pepper, red bell pepper, red onion

Taken from www.foodrepublic.com/recipes/vegan-cookout-summer-vegetable-and-tofu-kebabs-recipe/ (may not work)