Fire Roasted Veggies Recipes

ROASTED VEGETABLES

Steps:

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 12-15 minutes, or until tender.* Serve immediately.

WOOD FIRED ROASTED VEGETABLES

Steps:

• General instruction: Prepare your vegetables, toss them in olive oil and season with salt and pepper. Roast ingredients in your hot oven (450°F - 600°F) in a terracotta pan or cast iron skillet set away from the direct flame. Gently stir the ingredients and turn your pan occasionally to keep the vegetables from sticking.
• First, roast carrots, small potatoes, and sweet potatoes. (Cut all of the hardest vegetables to approximately same size so that they roast in about the same amount of time.) These will take longer to cook than the soft vegetables.
• Next, add squashes, onions, mushrooms, and peppers (your softer vegetables.) These will need less time to cook.
• Meanwhile, roast seasoned corn in a separate skillet for a bit (until slightly pre-cooked.) Add to the top of the mix.
• Add garlic, a handful of garden cherry tomatoes, rosemary, and seasonings to taste. Cook until fragrant.

FIRE-ROASTED VEGGIES

Steps:

• wash, and slice all veggies as directed.
• place in large resealable plastic bag, add McCormicks Seasoning, and garlic powder.
• seal bag and toss, to distribute seasoning.
• add olive oil.
• reseal bag and toss to coat veggies again.
• pour veggies into med foil pan, cover with aluminum foil, puncture foil a few times with knife to create vents.
• place on med fire, for about 1-1 1/2 hours.
• cook longer is desired.
• note: i am more of a dump cook the seasonings mentioned are approx.
• use more or less as you choose.

ROASTED FALL VEGETABLES

Steps:

• Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.

FIRE ROASTED VEGETARIAN GUMBO

Steps:

• Preheat oven to broil.
• Arrange the serrano, banana, and jalapeno chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skins blacken and blister, 4 to 5 minutes. Turn the peppers and continue broiling until all sides are blackened. Remove the peppers from the oven and place in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel off the crispy black skin. Remove stems and seeds from the peppers, coarsely chop, and place in a bowl.
• Heat the canola oil in a large skillet over medium heat until a pinch of flour sprinkled over the oil just begins to bubble. Whisk in the rest of the flour and cook, whisking continuously, until the mixture is well blended and dark brown, about 20 minutes. Once it becomes dark brown, remove the roux from the heat.
• Place 2 tablespoons of canola oil into a deep soup pot and heat over medium-high heat. When the oil is just about to smoke, stir in the celery with half of the onions and bell peppers. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes. Stir 1/4 cup of the vegetable broth into the pot. Cover, and simmer until almost all the liquid is evaporated, 10 to 15 minutes.
• Stir the serrano, banana, and jalapeno chile peppers, along with the uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika file powder, into the cooked bell peppers and onions. Stir the roux and 1 cup of stock into the vegetable mixture until the roux dissolves. Cover and simmer 5 minutes. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock. Simmer uncovered 30 minutes more. Season to taste with salt and pepper.

COAL-ROASTED VEGETABLES

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.