Vegetable skewers and your choice of protein with two tangy romescos

Pat your protein dry with a paper towel; season with salt and pepper. (If using sausages, do not season with salt and pepper; instead, pat dry, then prick in a few places with a fork if desired.)

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking.

Sausages:

Add the sausages and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Transfer to a cutting board to rest for 5 minutes, then cut on the diagonal into ¼-inch-thick slices. Do not clean the pan. 

Chicken:

Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a cutting board to rest for 5 minutes, then cut into ¼-inch-thick slices. Do not clean the pan.

Steaks:

Add the steaks and cook, turning frequently, until well browned and medium-rare, 8 to 12 minutes. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.

Pork chops:

Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.

Plant-based chicken: 

Add the plant-based chicken and cook, turning occasionally, until browned and heated through, 4 to 6 minutes. Transfer to a plate. Do not clean the pan.

While your protein is cooking and resting, prepare the vegetables and assemble the skewers.

• Remove the stems and seeds from the sweet mini peppers; cut the peppers into 2-inch pieces.
• Cut the mushrooms in half lengthwise; keep any small mushrooms whole.
• Peel and cut the onion into 8 equal wedges, keeping the end of each wedge attached at the root.

In a large bowl, combine the sweet mini peppers, mushrooms, onion, tomatoes, chili powder, and 2 to 3 teaspoons oil. Season with salt and pepper and toss to coat. Using 6 [12] wooden skewers, thread the vegetables onto the skewers, alternating the ingredients.

In the same pan used for your protein, working in batches if needed, add the vegetable skewers and cook over medium-high heat, turning once, until the vegetables are lightly browned and starting to soften, 5 to 7 minutes. Transfer to a plate. Add more oil between batches if needed.

Transfer your protein and vegetable skewers to individual plates and serve with the romesco sauces.