Vegetable Polenta Kebobs with Chimichurri Sauce
Vegetable Polenta Kebobs with Chimichurri Sauce! Perfect for cookouts this summer! Served with herbed rice, this vegan and glutenfree dish is a must make.
Ingredients
Chimichurri Sauce:
- 2 cups lightly packed parsley leaves
- 3 garlic cloves, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons white onion, roughly chopped
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
Kebobs:
- 1 medium zucchini, sliced in 1/2 lengthwise and then into 1/2 moons
- 1 pint cherry tomatoes
- 1 small red onion, sliced into 2" pieces
- 1 bell pepper, sliced into 1-2" pieces
- 8 ounces pre-made polenta, see note
- olive oil, for drizzling
- salt/pepper
Herbed Rice:
- 2 cups cooked basmati rice
- 2 teaspoons olive oil
- 1 lime, juiced
- 1/3 cup finely chopped cilantro
- salt/pepper
Instructions
- Preheat a grill to medium.
- Place all of the ingredients for the chimichurri sauce in a food processor or blender and puree until chunky, it should still have some texture to it- you don't want it pureed. Set aside.
- Alternate threading the vegetables and polenta on the skewers until skewers are 3/4 full. Drizzle the prepared skewers with a bit of olive oil and season with salt and pepper.
- Place skewers on a well-oiled grill pan or piece of foil and transfer to hot grill. Cook for 5-6 minutes, turning often, until vegetables and polenta are lightly charred.
- Combine the cooked rice, olive oil, lime juice, cilantro and salt and pepper together.
- Serve kebobs over rice with chimichurri sauce.
Notes
If using wood skewers, soak an hour before preparing.Cut polenta into rough, 1" square cubes- they should be wide enough to skewer. If your polenta is to delicate to skewer, you can slice the polenta tube into 1" circles and grill separately to serve with the vegetables and rice.