Mixed Veggie Kabobs with Tahini Sauce

Prepare the hard veggies for grilling. In a wide and shallow, microwaveable dish -- preferably with a lid -- add ½ inch of water and one kind of vegetable at a time. Microwave covered for the prescribed time, stirring once during cooking. Let steam, covered, for 2 minutes longer. For sweet potatoes, cook 3 minutes. For beets, cook 4 minutes. For radishes, cook 2 ½ minutes. For shallots, cook 1½ minutes. For broccoli, cook 45 seconds (do not let steam after cooking.)

Skewer the vegetables with broccoli, radishes, shallots and beets on some skewers, and zucchini, peppers, sweet potatoes, radishes, and string beans on others. Brush with the oil, and wrap skewers in Reynolds Wrap^® Heavy Duty Aluminum Foil, taking care to keep the foil flat against the vegetables so they make good contact with the grill. Store until ready to cook.

Whisk together all of the sauce ingredients, and thin as needed with water (about ¼ cup, or more).

Heat a gas or charcoal grill to medium high. Lay the skewer packages on the grill, and cook for about 3 minutes per side. Drizzle with sauce and sprinkle with sesame seeds.