Sizzlin’ Veggie Kabobs
- 2 tablespoons extra-virgin olive oil
- 1 small red onion minced
- 2 cloves garlic
- 4 cups chopped fresh tomatoes
- 1/3 cup maple syrup
- 1 ⁄4 cup blackstrap molasses
- 1 ⁄2 cup apple cider vinegar
- 2 teaspoons mustard powder
- 1 teaspoon chile powder
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1/8 to 1 ⁄4 teaspoon paprika
- 4 wooden skewers
- 8 crimini or button mushrooms
- 12 shiitake mushrooms
- 12 cherry tomatoes
- 1 small orange bell pepper seeded and cut into bite-size pieces
- 2 small baby bok choy leaves separated
- 1 yellow summer squash cut into bite-size pieces
- 1 8-ounce package tempeh, cut into bite-size pieces
- Cooked rice for serving
- To make the sauce, in a large saucepan or Dutch oven, heat the oil and sauté the onion and garlic until softened and transparent, about 5 minutes.
- Add the tomatoes, maple syrup, molasses, vinegar, mustard powder, chile powder, salt, pepper, and paprika to the saucepan.
- Bring to a boil and reduce the heat to low.
- Cook, uncovered, for 1 hour. Puree the sauce, using an immersion blender, or in batches in a blender or food processor.
- Return the sauce to the saucepan and continue simmering for 30 minutes more. Remove from the heat and let cool.
- Prepare the wooden skewers by soaking them in water for 15 minutes.
- Preheat the grill to medium heat. Skewer the vegetables and tempeh in a colorful pattern.
- Brush the kebabs generously with the sauce.
- Grill the kebabs for 3 minutes on each side. You may need to brush the kebabs with more sauce after flipping to the other side.
- The kebabs are ready when the vegetables are slightly browned and seared. Serve over rice.
- Leftover sauce can be stored in an airtight container for up to 2 weeks in the refrigerator or 2 months in the freezer.
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