| Disclosure: This recipe was created for Ancient Harvest. See below for more details. |
If you follow along, you know that I have a slight obsession with grilled vegetable skewers, especially when they contain halloumi. Whenever we have cookouts, I almost always turn to skewers (it’s also an easy way to have vegetarian and meat options without making two separate meals). There’s just something about a big plate full of grilled vegetables that makes it feel more like summer. And on the plus side- using skewers helps keep all those vegetables from falling through the grate (let’s not talk about how many slices of onions I’ve lost to the grill over the years).
Nevertheless, I understand that not everyone is as obsessed with halloumi as I may be or you might be looking for a great vegan grilling recipe for those summer cookouts. Enter my go-to: polenta kabobs. One of the great things about polenta is that once cooled after making, it’s easily sliceable and perfect for frying, roasting, and grilling. While I would typically make my own polenta, pre-made polenta from the store is not only quick but creates less hassle and dirty dishes (plus I think I’m incapable of making homemade polenta without adding a hefty amount of cheese and butter at the end- which negates the vegan point). For these skewers I used Ancient Harvest’s traditional polenta which is gluten-free and vegan. Combined with the mixture of curry vegetable-these skewers are sure to be a hit at your next cookout. And if you want to make it a full meal- whip up some grains and serve with a side of yogurt mixed with a bit of cilantro and limes.
- 8 ounces pre-made polenta (see note)
- 1 small zucchini
- 1/2 medium red onion
- 1 dozen cherry tomatoes
- 1 red pepper
- 2 tablespoons olive oil
- 1 tablespoon good curry powder
- Cilantro, to serve
- Limes, to serve
- Yogurt, to serve
- If using wood skewers, soak an hour before preparing.
- Cut polenta into rough, 1″ square cubes- you will want about 12 cubes. Set aside.
- Cut the zucchini in half lengthwise and cut eat side into 1/2″ half moons. Cut onions and peppers into roughly the same size pieces and place in a bowl with the cherry tomatoes. Add olive oil and curry powder, stirring until well combined.
- Light grill to a medium heat.
- Alternate threading the vegetables and polenta on the skewers until skewers are full. Brush any leftover curry mixture over the vegetables and polenta. Place skewers on a well oiled grill pan or piece of foil and transfer to hot grill. Cook on each side for 2 to 3 minutes until vegetables and polenta are lightly charring. Serve with a sprinkle of cilantro and a side of limes and yogurt.