Italian sausages and vegetable skewers with two romescos

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Top Rated

Italian sausages and vegetable skewers with two romescos

Gluten-Free, Dairy-Free, Soy-Free, Paleo, Carb-Conscious

2 Servings, 580 Calories/Serving

25–40 Minutes

If cooking a simple dinner sounds too good to be true, then prepare to be wowed. Presenting savory meat and veggie skewers with not one, but two of our nutty Spanish romescos.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Your choice of protein
  • ¼ pound organic sweet mini peppers
  • 3 ounces organic cremini or other button mushrooms
  • 1 organic yellow onion
  • 3 ounces organic grape or cherry tomatoes
  • 1 teaspoon chili powder
  • Wooden skewers
  • Sunbasket romesco (roasted red peppers - almonds - extra virgin olive oil - sherry vinegar - garlic - sweet smoked paprika - kosher salt)
  • Sunbasket green romesco (mild green chiles - pumpkin seeds - extra virgin olive oil - sherry vinegar - cilantro - garlic - kosher salt)
Chef's Tip

If you're in a hurry, just skip the skewering. The vegetables are equally delicious cooked in a pan sans the skewers.

Nutrition per serving

Calories 580, Total Fat 47g (60% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 1200mg (52% DV), Total Carb. 22g (8% DV), Fiber 6g (21% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Contains: Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook your protein

Sausages:

  • Pat dry with a paper towel; 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. 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: 

  • Pat dry with a paper towel; season with salt and pepper. 

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a cutting board to rest for 5 minutes, then cut into ¼-inch-thick slices. Do not clean the pan.

 

Steaks:

  • Pat dry with a paper towel; season with salt and pepper. 

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and medium-rare, 6 to 8 minutes for top sirloins and 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.

 

Pork chops:

  • Pat dry with a paper towel; season with salt and pepper. 

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

  • Pat dry with a paper towel; season with salt and pepper. 

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

2

Prep the vegetables; 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.

3

Cook the vegetable skewers

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.

Serve

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

Kids Can!
  • Toss the vegetables with oil and seasonings. 
  • Thread the vegetables onto the skewers.
  • Time the cooking.