Best Coal Roasted Vegetables Recipes

FOIL-PACK COAL-ROASTED VEGETABLES WITH FETA

Foil-Pack Coal-Roasted Vegetables with Feta image

Roasting vegetables in foil packets in the coals of a grill brings out their deep flavors and adds just a hint of smoke. The vegetables are served on a platter with a rich zaatar and lemon dressing and a shower of crumbled feta. Make this Mediterranean-inspired combination the centerpiece of a vegetarian summer meal or as a side dish for your next barbecue.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 cup olive oil
2 teaspoons dried oregano
1 teaspoon smoked paprika
3 cloves garlic, minced
2 carrots, cut into 1/4-inch-thick rounds
1 red bell pepper, cut into large bite-size pieces
1 ear corn, cut crosswise into 6 pieces
1 Italian eggplant, halved lengthwise and cut into 1/2-inch-thick half moons
1 large russet potato, quartered lengthwise and cut into 1/2-inch-thick pieces
1 zucchini, halved lengthwise and cut into 1/2-inch-thick half moons
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice (from about 1 1/2 lemons)
1 tablespoon zaatar
1 teaspoon sumac
4 ounces feta (see Cook's Note)

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.

COAL-ROASTED VEGETABLES

Coal-Roasted Vegetables image

When vegetables are prepared this way, their surfaces remain firm to the touch and may appear undercooked -- but never fear, they'll be tender inside. If you let them cook until they're soft to the touch, they'll be mushy within.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Time 45m

Yield Serves 8 to 10

Number Of Ingredients 7

Ingredients

10 large carrots, scrubbed
4 red or yellow bell peppers
8 medium red or golden beets, scrubbed
3 medium red or sweet onions, such as Vidalia
Extra-virgin olive oil, for serving
Flaky sea salt, such as Maldon, for serving
Sorrel Green-Goddess Dressing, for serving

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.