Grilled vegetables and polenta with tahini yogurt sauce

Before I made this meal, I had a visit from my mom, who brought me some glorious organic produce from home.  She is a Master Gardener, and it shows.  Mom, and the Garden State, delivered in the highest possible terms – these vegetables were sublime.

I mean, look at those things!  The tomatoes, peppers, baby onions, zucchini, yellow squash were all heavenly.

The meal

This is the continuation of one of my midsummer menus, which included:

♫ Suggested listening: Where I’m From. ♫

Click to listen: Digable Planets – “Where I’m From”


Vegetables and polenta

  • 8 oz. tube of polenta, cubed (about 1 inch)
  • 1 zucchini, cubed
  • 1 yellow squash, cubed
  • 1 eggplant, cubed
  • Green or red pepper (I had a poblano on hand)
  • Onions (either baby ones like I had, or chopped to scale)
  • Bunch of cherry/grape tomatoes
  • Olive oil
  • Salt & pepper
  • Big pinches oregano & thyme

Tahini yogurt sauce

  • 2 tbsp tahini
  • 2 tbsp yogurt
  • 1 tbsp. olive oil
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika


  1. Toss your cubed polenta and vegetables with olive oil, salt and pepper, and herbs.  And maybe some lemon zest.  Use that whole lemon!
  2. Skewer them (alternating for a lovely presentation, if you’re serving them on the skewers), and grill over medium heat.
  3. For the sauce, stir it all up and let it sit for awhile so the flavors can meld.
  4. Serve vegetables, serve sauce, you’re done!

Veg polenta tahini

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