RECIPE: Fire-Roasted Vegetables
- Red, Green, Orange and Yellow Bell Pepper
- 1- Small Spanish Onion
- 1- Zucchini
- 8 Small Portabella Mushrooms
- Olive Oil and Sea Salt
Step one-Fire up your oven to 700°F – use an infrared temperature gun to check temp when ready. Cut vegetables to desired size and thickness and place in vented grill pan with a drip pan underneath. Drizzle olive oil over vegetables and add sea salt to taste. Place in middle of hearth.
Roast veggies for 5-10 minutes. Maker sure to stir from time to time while cooking; watch closely to avoid burning. Cooking times will vary per desired crispness.
When cooking with oil, marinades and sauces, always use a griddle, skillet or drip pan.