📖 Instructions

1. Let's kick things off by getting your veggies prepped! Wash and chop the bell peppers, red onion, broccoli florets, and cherry tomatoes into bite-sized pieces. We want everything to cook evenly, so aim for roughly the same size for each vegetable. You don't wanna have one burnt and one half cooked!
2. Now, for that glorious yellow curry marinade! In a bowl, whisk together the yellow curry paste, coconut milk, soy sauce (or tamari for gluten-free folks), maple syrup (or honey if you're not vegan), lime juice, and grated ginger. Give it a good whisk until everything is nicely combined and the curry paste is fully dissolved.
3. In a big bowl, toss the chopped veggies with about two-thirds of the yellow curry marinade. Make sure every nook and cranny is coated in that flavorful goodness! Cover the bowl and let it marinate in the fridge for at least 30 minutes, or even better, for a couple of hours. The longer they marinate, the more flavor they’ll soak up!
4. While the veggies are marinating, let’s whip up that luscious peanut sauce. In a separate bowl, whisk together the peanut butter, soy sauce (or tamari), maple syrup (or honey), rice vinegar, sesame oil, grated ginger, and a pinch of red pepper flakes. Add water, one tablespoon at a time, until the sauce reaches your desired consistency. It should be thick but pourable.
5. Time to assemble the skewers! Thread the marinated veggies onto skewers, alternating colors and types for a visually appealing and delicious result. I like to arrange them in a rainbow pattern because why not?
6. Get your grill nice and hot! Lightly oil the grates to prevent the veggies from sticking. Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred. Keep an eye on them, because some grills heat up faster than others. Remember you can cook them at home using an oven as well!
7. Remove the skewers from the grill and arrange them on a serving platter. Drizzle generously with the peanut sauce and garnish with chopped cilantro and sesame seeds. Serve immediately and watch them disappear!