Rosemary Skewered Summer Vegetables with Red Tamarillo Mango BBQ Sauce

Ingredients

• 2 quarts water
• 5 red tamarillos
• 2 tablespoons olive oil
• 1 medium shallots, peeled and minced
• 1 Maui onions, peeled and diced small
• 2 tablespoons organic garlic, roasted and minced
• 2 tablespoons ginger root, minced
• 3 organic mangos, peeled and diced small
• 1/2 cup cider vinegar
• 6 medium organic oranges (preferably Valencia), juice freshly squeezed
• 1/3 cup brown sugar
• 1 teaspoon ground allspice
• Sea salt to taste
• Rainbow peppercorns to taste
• 1 medium organic zucchini, cut in half lengthwise and then into 1/2-inch pieces (for the skewers)
• 1 pint organic cherry tomatoes, washed and tops removed (for the skewers)
• 1 South African baby pineapples, cut into 1/2 inch cubes (for the skewers)
• 1 package whole button mushrooms (for the skewers)
• 10 rosemary stems 6-8 inches long (for the skewers)
• 3 tablespoons extra virgin olive oil (for the skewers)
• Sea salt to taste (for the skewers)
• Rainbow peppercorns to taste (for the skewers)

Directions

1. For the BBQ Sauce
2. To prepare the barbecue sauce, boil the water in a large sauce pot.
3. Score an ''X'' with a sharp knife on the end of the red tamarillos opposite the stem end.
4. Place the tamarillos into the boiling water; cook until the skin begins to peel back. This will only take a couple of minutes.
5. When the tamarillos start to peel, take them out of the pot and immediately place them into ice water. This will stop them from cooking.
6. Once cool, cut off the stems and peel the skin off. Cut into cubes.
7. Heat the oil until hot but not smoking in a large saucepan over high heat.
8. Add the onion and shallot; cook, stirring occasionally, until caramelized (should be sweet with a caramel color).
9. Add the roasted garlic, ginger, mango and tamarillo; continue to cook over medium-high heat stirring frequently, until tender, about 8 minutes.
10. Stir in the vinegar, orange juice, brown sugar, allspice and salt and pepper to taste.
11. Bring to a boil, then reduce heat and simmer until reduced by 1/2 and slightly thickened.
12. Adjust seasonings.
13. Puree in a blender or food processor until smooth. Refrigerate when not in use. Yields about 4 cups.
14. To prepare the skewers, combine zucchini, tomatoes, pineapple and mushrooms in a bowl.
15. Dress vegetables and pineapple with the olive oil, salt and pepper.
16. Soak rosemary in a bowl of water for 5 minutes.
17. Thread vegetables and pineapple onto rosemary from the bottom of the stems. Fill rosemary stems.
18. Place stems on the hot grill; brush with the red tamarillo-mango bbq sauce.
19. Cook 3-4 minutes on each side. Transfer to a serving dish.