Grilled Veggie Kebobs / Beach Camping Trip


I cannot believe how quickly this year is flying by. It still feels like I just moved to LA. Yet, here I am going on 2 years of living in California again. I've been keeping myself busy with my day job, magazine writing, and cake-making. It's insane how long I can stand on my own two feet without falling over from complete exhaustion. Just the other day I awoke at 4am for work and didn't get a moment's break to sit down until 9pm that evening. I'm afraid of it all catching up with me, so I'm taking this weekend to breathe easy. 

I took a break from the daily hustle about a month ago when my good friend, also named Jess, came to visit me. We traveled about 4 hours north to Morro Bay and camped in a state park along the beach. We drank beer, rolled down sand dunes, and cooked veggie skewers and vegan sausages over a campfire. We told scary stories about real life struggles and the ghosts that live in the books we read back in middle school. I learned that the world is a scary place and damn, some things can hurt us so badly, but what matters most is how we overcome pain and allow beauty to sink back into our veins enough to make our heart beat full with excitement again. It's all about living in a moment. Letting go of everything that happened, setting aside our thoughts about everything that could happen, and just taking in the salty ocean air, the sand between our toes, and the fresh smell of pine. It wasn't until Jess mentioned how freakin' good California smells that I realized how I have lived in this state nearly my entire life, and never took a moment to take in it's scent. She's totally right, California smells just as beautiful as it looks, and I am so grateful to call this state my home. 

Here are some photos taken during our trip:














Grilled vegetable kebobs are super easy to prepare at home prior to setting out for camp. Simply slice the vegetables and slide them onto the skewers. Then, store them in a large gallon-sized plastic bag and tuck them into your cooler. Additionally, measure out the olive oil, garlic powder, salt, and pepper together and bring them along in a small container. I'm all about packing light and minimally on camping trips, so prepping ahead of time definitely saves space and cuts down overall cook-time. 

Grilled Veggie Kebobs
Yield: 4 skewers 

Ingredients: 
- 8 cremini mushrooms
- 1 cup summer squash, sliced into thick rounds
- 1 cup zucchini, sliced into thick rounds
- 1 cup red bell pepper, cut into chunks
- 1/2 cup yellow onion, cut into chunks 
- 2 tablespoons olive oil 
- 2 teaspoons garlic powder 
- salt and pepper to taste 

Method:
  1. Soak the wooden skewers in water for 20 minutes. 
  2. Thread vegetables onto the skewers. Brush them with olive oil and sprinkle with garlic powder, salt, and pepper. 
  3. Wrap in foil and place over the campfire for 10-15 minutes, flipping the foil wrap halfway through cooking. 
  4. Enjoy as is or plan ahead and bring along this easy chimichurri sauce by Minimalist Baker








Love this girl, thank you for sharing your travels and stories with me. 



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© A Little Baker
Maira Gall