These skewers are anything but what you’d expect. Besides the rosemary potatoes, we’ve speared on some seitan sausage, corn on the cob slices, and more veggies. Dad’s never seen anything like this on the grill.
Ingredients
Marinade
- 1 cup olive oil
- ½ cup lemon juice
- 2 cloves garlic
- 2 tbsp. fresh rosemary leaves
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
- Blend all the ingredients in a blender or shake well in a jar.
Skewers
- 1 pound russet potatoes, scrubbed
- for assembly: bamboo skewers
- 1 pound seitan sausage, sliced into 1-inch pieces
- 2 whole red bell peppers, sliced into 1-inch squares
- 1 whole zucchini, sliced into 1/4-inch half moons
- 2 ears corn, cleaned and sliced in 3/4-inch pieces
Directions
- Place potatoes in a stockpot and cover with 2 inches of water. Bring to boil and then to simmer for 25 minutes so they’re cooked, not mushy. Remove from water and let cool to handle.
- Soak some bamboo skewers in hot water while potatoes are cooling to prevent them from burning on the grill.
- Slice cooled potatoes in quarters lengthwise, then in ½-inch slices.
- Skewer the potatoes, seitan sausage, red bell pepper, zucchini, and corn.
- Place on baking sheet or casserole dish, and drizzle with marinade.
- Either grill individually or bake together at 375°F, turning frequently until browned, about 15 minutes. (Caution: The marinade could flare up a bit and corn will pop.)
Serves 4-6
Courtesy of “Native Foods Celebration Cookbook: delicious vegan recipes to celebrate every month of the year!” (Native Foods Press, 2014)