If using wood, soak your skewers in a dish or pan of water.
Place all of your leftover thanksgiving veggies in a large bowl. Set aside.
To a blender add cranberry sauce, vinegar, brown sugar, mustard, chili powder, garlic powder, paprika and salt. Blend until smooth.
Pour the mixture into a medium saucepan bring it to just below a boil, stirring constantly. Cook until it thickens slightly and remove from the heat.
Drizzle the sauce over the veggies, and gently toss to coat.
careful start threading the skewer through the veggies, 3-4 per skewer.
Heat your grill to medium and grease it to prevent sticking.
Cook the skewers on the grill for roughly 3-4 minutes on each side. remove from heat, and brush with extra cranberry glaze.
Serve on a plate or platter topped with fresh herbs of choice.