Source: dLife

Carrot and Pepper Kabobs topped with a delicious honey glaze.

Servings

3 medium carrots , peeled and sliced into 1/2-inch pieces
1 tsp curry powder
1 tsp cumin seeds
0.25 tsp ground turmeric
0.25 tsp ground cayenne (red pepper)
3 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
1 chopped green bell peppers , cut into 1-inch squares
1 medium red bell peppers , cut into 1-inch squares
1 tbsp honey
1 tbsp sesame seeds , toasted

1 Combine the carrots, 1 cup water, curry, cumin, turmeric, cayenne and lemon juice in a medium-size nonstick skillet. Simmer covered for 15 minutes.
2 Add the peppers; stir. Cover and simmer 5 minutes, or until the carrots are fork tender. Remove the vegetables with a slotted spoon making sure to keep the water in the pan.
3 Add the honey and oil to the pan and simmer uncovered, stirring occasionally around the edges with a heat-stable rubber spatula until the liquid reduces by at least one-half.
4 Drizzle the sauce over the vegetables; sprinkle with sesame seeds and toss. Chill.
5 Place one piece each of red pepper, carrot, and green pepper on each toothpick (in that order for optimal presentation).