Lima Beans with Grilled Stuffed Vine Leaves

2/3 c Cooked, chopped spinach

2/3 c Red bell peppers, roasted & -- diced

2/3 c Zucchini, grilled & diced

2/3 c Yellow squash. grilled & -- diced

3 tb Cilantro, chopped

2 tb Lime juice Salt Hungarian paprika Olive oil spray --LIMA BEANS--

1 1/2 c Lima beans, soaked

8 c Water

1 ea Bay leaf

2 tb Extra-virgin olive oil

1/2 tb Mustard seeds

2 ea Jalapeno peppers, seeded & -- slivered

1 ea Red bell pepper, chopped

1 c Tomato, chopped Salt & pepper

3 tb Parsley, chopped

3 tb Mint, chopped soak grape leaves in cool water for 10 minutes. Rinse, dry on paper towels & cut away tough stems. Combine vegetables & cilantro in a bowl. Add half of the lime juice & season with salt & paprika. Place

1 tb of mixture on each leaf,

3/4" from stem end. Fold stem end over the filling & roll into a firm packet. Soak

4 or 5 long wooden skewers in water for 10 minutes. Thread stuffed leaves onto skewers, about 1" apart. If not using for a day, refrigerate. Drain beans, combine them with water, bay leaf,

1 tb oil & bring to a boil. Reduce heat & simmer until almost tender,

1 1/2 hours. Remove any skins that may float to the top & drain.

15 minutes before serving, heat a grill or broiler. Spray grape leaves