Spicy Vegetable Tomato Kabobs
2 tablespoons olive oil
1/2 onion, finely chopped
1/2 bell pepper, seeded, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
1 teaspoon paprika
1/2 teaspoon crushed dried basil
1/2 teaspoon crushed dried thyme
1/8 teaspoon cayenne pepper
1/8 teaspoon chili powder
1/8 teaspoon ground black pepper
1/2 cup vegetable broth
1/2 cup tomato sauce
1/8 teaspoon hot sauce
3 zucchinis, cut in 1/2 inch slices
1 pound cherry tomatoes
4 bell peppers, stemmed, seeded, cut into 1 inch squares
Preheat a broiler or charcoal fire. If using wood skewers, soak them in warm water at least 30 minutes before use.
Heat the oil in a skillet over medium high heat; add onion, bell pepper, celery and garlic and cook 2 minutes. Add basil, thyme, paprika, cayenne, chili powder and pepper; mix well. Cook over medium low heat, stirring occasionally, until onion and peppers are soft, about 8 minutes.
Add broth, tomato sauce and hot sauce. Bring to boil, reduce to simmer and cook uncovered until sauce thickens, about 15 minutes.
Thread vegetables onto skewers. Brush with sauce to coat all sides.
If broiling, place in broiling pan and broil 3 to 4 inches from heat, for about 5 minutes, turning frequently. If grilling, place over medium hot coals and grill about 5 minutes on each side. Serve hot.
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