Recipe · Main course
Ember-roasted vegetables with green sauce
Our 'garden coals' plate, adapted for a barbecue or a very hot oven. Vegan, gluten-free and wildly good.
Cooking vegetables directly in the embers concentrates their sweetness and gives them a smoky depth you can't get any other way. A sharp green sauce ties it all together.
Choosing your vegetables
- Beetroot, carrots and onions love the embers whole.
- Courgettes and peppers cook fast over direct heat.
- Leeks and spring onions char beautifully and turn silky inside.
The recipe · Main course
Ember-roasted vegetables with green sauce
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
Ingredients
0 / 12 ready
Method
Step 1: Light a barbecue and let it burn down to glowing embers, or heat your oven to its highest setting.
Step 2: Nestle the beetroot and onions directly into the embers for 30–40 minutes, turning occasionally, until tender.
Step 3: Oil and season the carrots and leeks and grill over direct heat until charred and soft.
Step 4: Blitz the herbs, capers, garlic, lemon zest and juice with the olive oil to a loose green sauce.
Step 5: Peel away any burnt skins, slice the vegetables and plate over the green sauce. Finish with the seeds.
Cooking for someone with an allergy? Check every label, as brands vary. When you dine with us, please tell your server about any allergies.
Written by Tomás Ferreira for the Saltwood journal. Tagged: roasted vegetables recipe, green sauce recipe, vegan barbecue recipe, charred vegetables.
