Grilled Veggie Skewers
Ingredients
- vegetables
- 1 large sweet potato (organic when possible // chopped into large pieces)
- 4-6 whole baby red potatoes (quartered)
- 1 medium red bell pepper (seeds removed + chopped into large pieces)
- 1 medium yellow bell pepper (seeds removed + chopped into large pieces)
- 1 medium red onion (peeled + chopped into large pieces)
- 2 large portobello mushrooms (wiped clean + chopped into large pieces)
- 2-4 ears corn (optional // grilled off the skewer)
- 1-2 tbsp avocado or coconut oil (for brushing vegetables)
- 1 healthy pinch each sea salt and black pepper
Preparation
Heat up your grill or preheat oven to medium/high broil
Place your chopped sweet potato and potatoes in a large pot and cover with water
Bring to a boil and cook or
You want them to be semi-tender - firm enough to stay on a skewer, but tender enough that they won't require too much time on the grill/in the oven
Drain and let cool slightly
Assemble skewers by adding the vegetables in layers to the skewers, leaving enough room at the top and the bottom to help with flipping and preventing vegetables from falling off
Brush with a neutral, high-heat oil such as avocado or coconut oil (or sub water if avoiding oil) and sprinkle generously with salt and pepper on all sides
Grill (or broil) until grill marks are present and vegetables are tender and cooked through - about 10-15 minutes
Flip once at the halfway mark to ensure even cooking
If browning too quickly, move to the perimeter of the grill, where the heat is less intense (or turn oven heat down/move the pan lower in the oven)
If grilling corn, place directly on the grill without the husk, or on the broil pan with the other vegetables
Best when fresh, though leftover grilled vegetables will keep covered in the refrigerator up to a few days
Reheat on the stovetop in a cast-iron or metal skillet or in the oven at 350 degrees f (176 c)