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Fire-roasted vegetables are a simple, healthy, and flavour-packed side dish made by cooking fresh vegetables at very high heat. This fire roasted vegetables recipe delivers smoky flavour, crispy edges, and tender insides perfect for pizza ovens, brick ovens, or high-temperature hearth ovens.
Ingredients for Fire-Roasted Vegetables
- Red, green, orange, and yellow bell peppers
- 1 small Spanish onion
- 1 zucchini
- 8 small portabella mushrooms
- Olive oil
- Sea salt (to taste)
How to Make Fire-Roasted Vegetables
Step 1: Preheat the Oven
Fire up your oven to 700°F (370°C). For best results, use an infrared temperature gun to confirm the temperature before cooking.
Step 2: Prepare the Vegetables
Cut all vegetables into your preferred size and thickness. Place them evenly in a vented grill pan, with a drip pan positioned underneath to catch excess oil.
Step 3: Season the Vegetables
Drizzle olive oil over the vegetables and sprinkle sea salt to taste. Toss lightly to ensure even coating.
Step 4: Fire Roast
Place the pan in the middle of the hearth and roast the vegetables for 5–10 minutes. Stir occasionally while cooking and watch closely to avoid burning. Cooking time may vary depending on how crisp or charred you prefer your fire-roasted vegetables.
Cooking Tips for Best Results
- Always monitor vegetables closely when cooking at high heat.
- When using oil, marinades, or sauces, always cook on a griddle, skillet, or drip pan to prevent flare-ups and ensure even roasting.
- High temperatures help lock in flavour and give fire roasted vegetables their signature smoky finish.
Why You’ll Love This Fire Roasted Vegetables Recipe
- Quick and easy to prepare
- Naturally smoky and charred flavour
- Perfect side dish for pizzas, grilled meats, or standalone meals
- Ideal for brick ovens and pizza ovens
When cooking with oil, marinades and sauces, always use a griddle, skillet or drip pan.
