Veggie Skewers with Huancaina Sauce
So I recently went to Austin Texas, and I heard a lot about “keeping Austin weird,” but tbh I think I could give Austin a run for its money. Let’s dive in:
Austin: Has lots of vintage stores with a somewhat chic, but not that chic, grandma aesthetic
Teresa: Has a somewhat chic, but not that chic, grandma aesthetic (guess we’re even on this one)
Austin: Has sit-down restaurants for gourmet doughnuts, where doughnuts come on real ceramic plates and are served as the main course (as they should be)
Teresa: Has a spreadsheet of the closest doughnut shops to work, their hours, and their respective merits
Austin: Has an art gallery mostly devoted to Dr. Seuss’ work
Teresa: Has “The Lorax” by Dr. Seuss memorized. TRY ME, I swear
Austin: Obsessed with barbecuing/grilling EVERYTHING smack dab in the middle of summer
Teresa: Doesn’t have a grill, and therefore decides she must fake grill veggie skewers at 450 degrees in the oven in the middle of summer
Folks, I think we have a winner. I’ll accept my prize in the form of someone cleaning up the mess I’ve made in the kitchen. Or feel free to just get me a grill.
Moving on. As I mentioned, I made these veggie skewers with huancaina sauce in the oven, but you can certainly make them on the grill if you are in possession of some sanity (and a grill). Either way, I suggest you make them because they’re easy, substantial, come with a really delectable dipping sauce.
Let’s talk about the sauce real quick. It’s a riff on huancaina sauce, a Peruvian yellow pepper sauce, also known as that delicious and mysterious condiment you get with yucca fries at Peruvian fast food places. The sauce is made with a pepper called aji amarillo, which is bright, fruity, and slightly sweet. This is an exciting pepper, even for people like me who don’t typically get excited about peppers, and it’s a great foundation for an aioli type sauce. If you like chipotle mayo or sriracha mayo, you will be tickled by the combination of a little heat and a lot of richness in this sauce. You can grab jarred aji amarillo paste online; I bought mine on Amazon on the cheap.
Even without the sauce, I set out to make these a little more substantial than your average veggies on a stick, which is why I included mushrooms and potatoes in the mix. The veggies also get tossed in olive oil and spices before their trip to the oven, which makes them crisp up very nicely. When all the carnivores are chowing on their burgers at the bbq, or whatever it is they’re eating these days, and you roll up with one of these, they’ll be so jealous. (Just kidding carnivores, you can play too!!)
Okay, I will leave you to it then.