Veggie Kabobs with Spicy Pineapple Curry Sauce
Submitted by John Luxford
Variety of vegetables (mushrooms, cherry tomatoes, zucchini, peppers, onion, chinese eggplant)
Soak the skewers in water for a while before cooking so they don't burn
Cut all veggies to kabob-friendly size
In a bowl, mix mayo and sour cream in 2:1 ratio (sour cream just cuts down on the mayo since it can be fattening :)
Mix in curry powder to taste
Carefully mix in cayenne to taste (spicy!)
Mix in pineapples a tablespoon at a time until it's sweet but not overpowering
Add the veggies to the skewers and brush with olive oil
Throw the veggie kabobs on the barbecue, not too high heat so they have time to cook and not just burn (or you'll have raw onions and black peppers...)
About a minute before they're ready to come off, brush the sauce on them and leave the rest to dip as you're eating