COAL-ROASTED VEGETABLES
When vegetables are prepared this way, their surfaces remain firm to the touch and may appear undercooked -- but never fear, they'll be tender inside. If you let them cook until they're soft to the touch, they'll be mushy within.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 45m
Yield Serves 8 to 10
Number Of Ingredients 7
Steps:
- Preheat grill for direct-heat cooking, or build a fire and burn down wood until only red coals and gray ash remain.
- Place vegetables directly on coals and cook, turning occasionally, until blackened all over and tender enough to be pierced with the tip of a knife with some resistance, about 15 minutes for carrots and peppers, 25 minutes for beets and onions. Place peppers in a bowl, cover, and let stand 10 minutes. Let other vegetables cool slightly while peppers steam.
- Rub peppers and other vegetables with your hands or paper towels to remove as much of charred exteriors as possible. Halve carrots lengthwise, and slice peppers into strips, discarding stems and seeds; slice beets and onions into wedges. Drizzle with oil, season with flaky salt, and serve with dressing.
GARLICKY ROASTED VEGETABLES
This is one of our favorite recipes for garlic roasted vegetables. Easy to make and very wholesome.
Provided by grithcel
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Place broccoli, onion, potato, bell peppers, onion, green beans, Brussels sprouts, mushrooms, and garlic in a baking dish; add pepper, salt, and lemon juice. Toss with olive oil.
- Roast in the preheated oven until tender, about 20 minutes, stirring halfway through cooking time.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 21.8 g, Fat 10.7 g, Fiber 4.9 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 324.1 mg, Sugar 4.7 g
THE EASIEST (AND BEST) OVEN ROASTED VEGETABLES
This is my absolute favorite recipe for seasoned oven roasted vegetables. And you won't believe how easy it is. I always get compliments and requests for the recipe. In the summer, I mix this up and put it on the grill in a vegetable basket. Great flavor!
Provided by Chris from Kansas
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450.
- In large plastic bag or bowl, add all ingredients.
- Close bag and shake or toss in a bowl until vegetables are evenly coated.
- Empty vegetables into a 9X13 baking or roasting pan; discard plastic bag.
- Bake, stirring once, 20 minutes or until vegetables are tender.
COAL-ROASTED EGGPLANTS
Once you've charred them, you can drizzle these eggplants with your best extra-virgin olive oil and sprinkle with some coarse salt for a simple side. But they're even better paired with one of the three luscious sauces ([Yogurt and Sumac Sauce](/recipes/food/views/51175240) , [Smoky Tomato Sauce](/recipes/food/views/51175250) , or [Lemon-Mint Sauce](/recipes/food/views/51175260) ) and some grilled flatbread or pita.
Provided by Melissa Hamilton
Time 1h30m
Yield Makes 4 servings
Number Of Ingredients 1
Steps:
- Prepare a hardwood-charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
- Place 2 small eggplants (about 1 pound total) directly on coals and cook, turning occasionally, until skins are blackened and flesh has collapsed, 10-15 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 15-20 minutes.) Transfer to a rimmed baking sheet and let cool slightly.
- Carefully remove skins from eggplants, leaving stems intact. Place eggplants on a wire rack set inside the same rimmed baking sheet and let stand 30 minutes to allow excess water to drain. Just before serving, split lengthwise and serve with desired sauce.
FOIL-PACK COAL-ROASTED VEGETABLES WITH FETA
Roasting vegetables in foil packets in the coals of a grill brings out their deep flavors and adds just a hint of smoke. The vegetables are served on a platter with a rich zaatar and lemon dressing and a shower of crumbled feta. Make this Mediterranean-inspired combination the centerpiece of a vegetarian summer meal or as a side dish for your next barbecue.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare a charcoal grill with a hot bed of coals for indirect cooking. The coals are ready when they are ashed over and glowing.
- Mix together 3 tablespoons of the olive oil, the oregano, smoked paprika and garlic in a large bowl. Add the carrots, peppers, corn, eggplant, potatoes and zucchini to the olive oil mixture and toss to combine, making sure each piece is fully coated with the marinade.
- Tear off eight 12-by-18-inch pieces of heavy-duty aluminum foil and arrange them in stacks of 2 on a work surface (you should have 4 stacks). Divide the vegetables among the stacks, about 2 heaping cups per pouch.
- For each stack, bring the 2 long sides of the foil together and fold the edges over each other a few times to seal, leaving room around the vegetables for steam. Fold over the edges of the short sides to seal.
- Carefully spread the coals using a large pair of tongs, then add the foil packets and cover them with coals. Cover the grill with the lid and cook until the vegetables are tender, 25 to 30 minutes. Check for doneness by inserting a wooden skewer into each packet; it should easily slide all the way through the vegetables.
- Remove the foil packets to a heatproof work surface and let cool for 5 minutes before carefully opening. Use a spatula or a large spoon to transfer the contents to a platter. Sprinkle the vegetables with 1 teaspoon salt and 1/2 teaspoon pepper.
- Whisk together the lemon juice, zaatar, sumac, 1/2 teaspoon salt, 1 tablespoon water and the remaining 5 tablespoons olive oil in a small bowl. Drizzle the dressing over the vegetables, making sure they are all well coated. Crumble the feta over the vegetables. Taste and add more salt or pepper, if needed.
COAL-ROASTED CAULIFLOWER WITH ROMESCO
We love a whole oven-roasted cauliflower. It is creamy and tender on the inside and golden and caramelized on the outside. The possibilities are endless - puree it into a rich soup, chop it up for a delicious pasta dish or serve as is, so everyone gets a wedge. Is it possible to get the same results on a campfire or charcoal grill, we wondered? Dropping it into the coals on its own would only result in a burnt exterior. So we wrapped ours in a salt dough that seals once it hits the coals, allowing the cauliflower to steam until tender while also roasting from the direct heat of the coals. The result is a super-flavorful, cauliflower that pairs perfectly with the smoky romesco served with it.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add 2 cups of the salt with the flour, egg whites and 1 cup water to a large bowl and stir with a wooden spoon until completely mixed. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Prepare a campfire or charcoal grill for cooking at medium-high heat (you'll know it's ready when you can hold your hand about 2 inches above the fire or grates for only 2 to 3 seconds).
- Put the cauliflower on a clean work surface, stem-side down, and rub the salt paste all over the florets until they are completely covered. Flip the cauliflower in your hands (you may want to flour your hands if the cauliflower is a little sticky); holding it by the exposed stem, gently nestle it into the coals. Cook, rotating occasionally by grasping the stem with grilling tongs, until the stem is tender when pierced with the tip of a sharp knife and the crust is blackened all over, 35 to 40 minutes. Try not to crack the crust so that it stays sealed and the cauliflower can steam while it roasts. Transfer to a baking sheet and let cool for 5 minutes, then use tongs to crack the crust from the cauliflower and discard it.
- While the cauliflower is cooking, put the bell peppers in the coals and cook, turning frequently with the tongs, until blackened. Transfer to a heatproof bowl and cover with a plate to steam and soften, about 10 minutes. When cool enough to handle, peel the skin from the peppers, remove all the seeds and discard skin and seeds. Set peppers aside.
- Heat 1/4 cup of the oil in a medium skillet over medium-high heat until shimmering. Add the garlic along with the bread pieces. Cook, stirring, until the bread is golden, about 3 minutes. Transfer to a food processor and add the red peppers, remaining 1/4 cup olive oil, vinegar, smoked paprika, tomatoes and 1 teaspoon salt. Puree until smooth.
BILL'S ROASTED VEGETABLES
I got this from Southern Living Magazine. My sisters and I love theses and always request them for family gatherings.
Provided by HappyCookingMommy
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Toss together garlic and next 9 ingredients.
- Place in lightly greased 15x10 inch jellyroll pan or casserole dish.
- Bake for 15 minutes, then stir in green beans.
- Bake 15 more minutes.
Nutrition Facts : Calories 235.7, Fat 12.5, SaturatedFat 1.8, Sodium 252.6, Carbohydrate 29.1, Fiber 5.1, Sugar 7.5, Protein 4.8
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HOW TO MAKE COAL ROASTED VEGETABLES - ESQUIRE
From esquire.com
Servings 4Estimated Reading Time 2 minsCategory DinnerTotal Time 25 mins
- Coat cleaned and rinsed vegetables with olive oil and liberally season with salt, black pepper, and other dried herbs.
- Encase each individual vegetable along with the fresh parsley, chives, dill, and orange peels in two layers of tin foil.
- Make sure there are no open spots. Spread the coals and completely bury the vegetables for about 25 minutes.
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