Coal Roasted Vegetables Recipes

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.

ROASTED VEGETABLES

Steps:

• Preheat oven to 475 degrees F (245 degrees C).
• In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
• In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
• Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

FOIL-PACK COAL-ROASTED VEGETABLES WITH FETA

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.

EASY ROASTED VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.
• Whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper together in a small bowl until blended. Drizzle over vegetables and toss to coat. Transfer to 2 rimmed baking sheets.
• Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.

OVEN ROASTED VEGETABLES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
• Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
• Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

ROASTED VEGETABLES

Steps:

• In a roasting pan, combine the first six ingredients. In a small bowl, combine the butter, oil, thyme, salt and pepper. Drizzle over vegetables; toss to coat. Cover and bake at 425° for 30 minutes. Add brussels sprouts and garlic. Bake, uncovered, for 30-45 minutes or until vegetables are tender, stirring frequently.