Summer Harvest Kabobs With Lime-Chipotle Bbq Sauce

• For the Sauce:
• 3 large limes (zest and juice)
• 2 chipotle chilies in adobo
• 1 small yellow onion, chopped
• 5 cloves garlic, crushed
• 3 tablespoons tomato paste
• 1 tablespoon molasses
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh cilantro
• For the Kabobs:
• 3 zucchini, cut on the diagonal into 2-inch chunks
• 2 bell peppers, de-stemmed, de-seeded, and sliced into 2-inch strips
• 3 Portobello mushroom caps (brown gills removed), sliced into 2-inch strips
• 1 pint cherry or grape tomatoes
• Bamboo skewers, soaked in warm water for 30 minutes

1. For the Sauce:
2. Zest and juice the limes. Combine all ingredients, except the cilantro, in a blender or food processor, and process until smooth. Reserve 1/3 cup for marinating kabobs prior to grilling, and transfer the remaining sauce to a small saucepan and simmer until heated through.
3. For the Kabobs:
4. Thread the zucchini chunks, bell pepper pieces, Portobello strips, and tomatoes onto the skewers alternately, until all pieces are used.
5. Lay the kabobs on a baking sheet, and brush the reserved sauce over one side. Turn the kabobs and brush with the remaining reserved sauce. Cover with plastic wrap or foil and let sit for 20 minutes.
6. Brush the kabobs with some of the warmed sauce and transfer them to the grill. Grill for 3-5 minutes, turn, brush with more sauce, and grill another 3-4 minutes.
7. Transfer kabobs to a serving platter, brush with the remaining sauce, and toss on the chopped cilantro. Serve at once.

chilies, yellow onion, garlic, tomato paste, molasses, ground cumin, salt, freshly ground black pepper, fresh cilantro, zucchini, bell peppers, mushroom, cherry, skewers

Taken from www.epicurious.com/recipes/member/views/summer-harvest-kabobs-with-lime-chipotle-bbq-sauce-1224114 (may not work)