Vegetable Kabobs with BBQ Beans Recipe - Forks Over Knives

Ingredients

• 2 cups 2-inch broccoli florets
• 3 medium shallots
• 8 oz. fresh button mushrooms, halved
• 1 medium zucchini, halved lengthwise and cut into 1-inch slices
• 1 medium red bell pepper, cut into 1½- to 2-inch pieces
• 1¼ cups low-sodium vegetable broth
• 6 tablespoons balsamic vinegar
• 3 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
• 2 teaspoons Dijon mustard
• 8 10- to 12-inch skewers (see tip, recipe intro)
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 2 medium cooking apples, cored and cut into ½-inch-thick slices
• 3 15-oz. cans no-salt-added pinto beans (4½ cups)
• 3 tablespoons molasses
• 2 tablespoons no-salt-added tomato paste
• 1½ teaspoons paprika