| 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. Print
- 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.
| Disclosure: This recipe was created for Ancient Harvest as part of their brand ambassadorship program. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. |