Summer Vegetable And Tofu Kebabs recipes

Ingredients

• 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
• 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
• 3 tablespoons extra virgin olive oil
• 28 ounces extra-firm tofu, frozen and thawed

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