Broiled Veggie Kabobs

So this recipe is more about the story that goes along with it than the food itself 💗.

Almost 3 weeks ago, my main squeeze and I headed to Palm Springs for a quiet, relaxing getaway. For those who know me, this was a long time coming, as I've been working non-stop coaching my rockstar clients and building Relevate

When we arrived, my body, mind, and soul exhaled. We had no plans, unless you count floating in the pool, reading books, and watching the clouds go by as "plans".

It was perfect ... well, almost.

The best kinds of travel - even to locations where you literally do NOTHING and relax - involve a sense of wonder, adventure, and being flexible if things don't go to plan. There was a time in my life when diverging from the "plan" would cause a lot of stress, anxiety, and meltdowns. (Hi, my name is Shannon and I'm a recovering perfectionist 🙋 ). But as I grow older (and wiser), I appreciate when things go "wrong" ... because what you end up with is often BETTER than your initial expectations.

Case in point: We arrived, purchased a LOT of yummy food to grill and enjoy by the pool. We don't have a grill OR a pool at our house in San Diego, so this was going to be a fun novelty for us. And yes, the thought of cooking in a beautiful kitchen on my vacation DOES sound relaxing to me 👌.

However, when we went to fire up the grill, it didn't work. Not to mention that the lid was hanging by a thread and the last thing we wanted to do is break it further. Now, please don't misunderstand and start rolling your eyes - this was NOT going to ruin our trip by any means. But I'll admit I was a little bummed and frustrated, especially as I had veggie kabobs prepared and our meat was ready to hit the grill.

Time for Plan B.

Brian - being the resourceful guy he is - quickly suggested that we broil it all in the oven. I was a bit skeptical, and felt disappointed that it wouldn't have the "grilled taste" (see how I automatically assumed that it wouldn't be as good?). That said, I wasn't going to let this spoil our good times.

Low and behold, the kabobs and meat were beyond delicious - perfectly broiled and crispy in all the right ways. In fact, we couldn't shut up about it. Moral of the story: when life takes a different turn, simply yell out "PLOT TWIST!". Trust that if you go with the flow, your experience may be more enriching, and may give you exactly what you need (and hopefully, what you want too!).

And the best part? Now we can make these tasty kabobs at home even though we don't have a grill. It's beyond me why I've never thought of doing this, but safe to say we'll be making these for many years to come. 

So yeah, this recipe is crazy easy and may not warrant a recipe post, but I do think the moral of the story is worth sharing. Bon Appétit!

Broiled Veggie Kabobs
(Gluten-free, Vegan)

Shannon-Werner-Vegetable-Skewers

Prep time: 20 min
Broil time: 45 min

Serves 5 (2 skewers each)

INGREDIENTS

Brian-Vegetable-Skewers
  • 1 small white onion
  • 1 small purple onion
  • 3 organic bell peppers
    (1 each red, yellow, green)
  • 10 med white mushrooms
  • 10 med brown mushrooms
  • 20 large organic cherry tomatoes
  • 1 medium zucchini
  • Coconut Oil (to coat veggies)
  • Seasonings: Sea Salt, Dried Tarragon, and Dried Rosemary

INSTRUCTIONS

  1. Pre-heat the oven by turning on the broiler at the high setting.
  2. If you are using wooden kabob skewers, be sure to soak them in water for 20+ min before preparing the kabobs. For this recipe, we used 10 skewers.
  3. Wash and chop onions and bell peppers such that there are ~10 pieces/chunks of each.
  4. Prepare the zucchini: you can peel it or leave skin on, and chop ~10 rounds, and then cut them in half (there will be 2 pieces of zucchini per skewer).
  5. Wash and prep the mushrooms: you can elect to remove the stems (or not).
  6. Prepare the skewers. We layered the veggies in the following order: purple onion, yellow pepper, white mushroom, cherry tomato, zucchini, white onion, red pepper, brown mushroom, tomato, zucchini, green pepper. That said, layer and mix the flavors as you'd like!
  7. Lay the kabobs on a foil-lined pan, and evenly brush them with coconut oil. Evenly season with a light sprinkle of salt, tarragon, and rosemary.
  8. Broil on high for 20 min. Flip them, and broil for 20 additional minutes. Flip one more time, and broil for a final 5 min.
  9. They should be evenly browned (or starting to blacken). Serve right away with your favorite burger, meat, or vegetarian main dish (they taste best HOT). Enjoy!