Tandoori Eggplant Kebabs

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1/2 cup packed cilantro leaves

3 cloves garlic, minced (1 Tbs.)

2 Tbs. minced fresh ginger

1 Tbs. lime juice

2 tsp. ground cumin

1/2 tsp. coarse salt

1/4 tsp. cayenne pepper

1 cup low-fat plain yogurt

4 1-inch-thick eggplant rounds, quartered (1/2 medium eggplant)

16 wedges yellow bell pepper (2 small bell peppers)

16 red onion wedges (1/2 medium onion)

16 1/2-inch-thick zucchini rounds (2 medium zucchini)

4 8-inch whole-wheat pita rounds

1/2 cup mango chutney

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