Instructions

1. In a medium saucepan cook broccoli in enough boiling water to cover 2 minutes; drain. Rinse with cold water to cool quickly; drain well. Transfer to a large bowl.
2. Trim shallots. Cut two of the shallots into quarters; add to bowl with broccoli. Cut the remaining shallot in half.
3. Add mushrooms, zucchini, and bell pepper to bowl with broccoli and quartered shallots. In a medium bowl whisk together ¾ cup of the broth, 3 tablespoons of the vinegar, 2 teaspoons of the fresh thyme (or ½ teaspoon of the dried thyme), and the mustard. Pour over vegetables; stir gently to coat. Cover and marinate in the refrigerator at least 1 hour or up to 4 hours.
4. Thread marinated vegetables onto skewers, leaving ¼ inch between pieces. Reserve marinade. Sprinkle vegetables with ½ teaspoon of the salt and ¼ teaspoon of the black pepper.
5. For BBQ Beans, grill apple slices and shallot halves, covered, over medium heat 4 to 6 minutes or until tender, flipping halfway through grilling. Transfer to a cutting board. If you like, cut peel off apple slices. Chop apples and shallot.
6. In a medium saucepan combine chopped apples and shallot, beans, molasses, tomato paste, paprika, ¼ cup of the remaining broth, and the remaining 3 tablespoons vinegar, 1 teaspoon fresh thyme (or ½ teaspoon dried thyme), ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to boiling, stirring frequently; reduce heat. Cover and simmer 10 to 15 minutes to blend flavors, stirring occasionally and adding up to ¼ cup of the remaining broth as needed for desired consistency.
7. Meanwhile, grill vegetable kabobs, covered, over medium heat 8 to 10 minutes or until vegetables are crisp-tender and lightly browned, turning occasionally and brushing with some of the reserved marinade. Serve kabobs with beans.