Ingredients

• 3 tablespoons vegetable oil
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 3 tablespoons fresh lime juice
• 2 tablespoons water
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons tomato paste
• 1 1/2 teaspoons honey
• 2 cloves garlic, minced
• Salt, to taste
• 2 red peppers cut into 1 1/2-inch pieces
• 2 green peppers cut into 1 1/2-inch pieces
• 2 yellow peppers cut into 1 1/2-inch pieces
• 4 yellow onions cut into 1 1/2-inch pieces
• 2 large yellow squash cut into 1 1/2-inch pieces
• 2 large zucchini cut into 1 1/2-inch pieces
• 1 medium eggplant cut into 1 1/2-inch pieces
• Marinade, recipe above

Instructions

1. In a medium bowl, stir ingredients together until smooth.
2. Preheat grill or broiler.
3. Thread vegetables onto wooden or metal skewers. If you use wooden ones, soak them in water for 1 to 2 hours before using to keep them from burning. You can make single vegetable skewers or use an assortment on each skewer.
4. Lightly brush each skewer with marinade. Broil 4 to 6-inches from heat, 5 minutes per side or until browned or lightly charred and tender. If desired, serve with extra marinade for dipping.