Verduras Al Rescoldo

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 45mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make a large wood/coal fire.
  • Spread embers evenly.
  • Place all the veggies over the embers and cover with a light coat of embers.
  • Cook for 25 - 40 mins until evenly cooked, watch out for over-burning.
  • In the meantime, mix Extra Virgin Olive oil with the parsley and set aside.
  • 5 - 10 mins before vegetables are done, set a heavy skillet over the embers, add olive oil and melt/brown parmesan cheese slivers.
  • Once the vegetables are cooked, lift from the fire and place on a large pan. Carefully cut each vegetable in half, and spoon out the flesh on to a large serving tray. Make sure each potato half is drizzled with red wine vineggar as soon as you cut it in half, for flavor.
  • Discard all the burned peelings (you might enjoy munching on the not so burnt pieces like I do).
  • Add the melted parmesan and Olive Oil & Parsley dressing on top.
  • Enjoy as a delicious side dish for a traditional Asado.
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