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1
Core the tomatoes, coarsely chop, and place in a blender.
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2
Add the remaining ingredients and blend until smooth.
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3
Transfer 1 cup of the sauce to a small serving bowl and set aside for serving.
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4
Divide the remaining sauce between 2 large bowls; set aside.
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5
Trim and cut the eggplant into 1-inch chunks and place in one of the large bowls of sauce.
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6
Trim the stems from the mushrooms, add them to the bowl with the eggplant, and toss to combine; set aside.
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7
Core and seed the bell peppers, cut into 1-inch pieces, and place in the second large bowl of sauce.
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8
Cut the cheese into 24 pieces, add to the bowl with the peppers, and toss to combine; set aside.
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9
Heat a gas or charcoal grill to medium high (about 375 degrees F to 425 degrees F).
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10
Meanwhile, thread the vegetables and cheese onto the skewers (alternating each ingredient), leaving about 1/8 inch of space between each piece.
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11
Place on a baking sheet and season generously with salt and pepper.
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12
When the grill is ready, rub the grates with a towel dipped in oil.
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13
Place the skewers on the grill.
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14
Close the grill and cook, turning the skewers every 3 minutes, until all sides are lightly charred on the edges and the vegetables are crisp-tender, about 15 to 20 minutes total.
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15
Transfer the skewers to a serving platter and serve with the reserved sauce.
