Mediterranean grilled vegetables
Rated 4.5 stars by 4 users
category
Potato roaster
portions
For one potato roaster
Vegetables get a delicious roasted flavor in the closed cast iron pan of the Petromax Potato Roaster without drying out. With aromatic herbs, vegetables become a culinary highlight in the open air.
Ingredients
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1 eggplant
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1-2 zucchinis
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3-4 large carrots
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1 garlic bulb
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3-4 onions
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2 sprigs of fresh thyme
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2 sprigs of fresh rosemary
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Sage to taste
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olive oil
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coarse sea salt
preparation
Place the eggplant, zucchinis, carrots, garlic bulb and onions whole in the oblong dish. The quantity varies depending on the size. Firm vegetables are best placed at the bottom, with the eggplant on top. Place the sprigs of fresh herbs on top. Use sage according to taste. Some people find the flavor too intense. Add a little olive oil and coarse sea salt.
Close the lid, close with the tilt lock and place the cast iron pan directly into the hot embers. Five hot coals on the top of the Petromax potato roaster generate additional top heat.
When the lid is opened again after a good quarter of an hour, the aromatic scent of herbs fills the nostrils of outdoor cooks. But be careful, cast iron retains the heat of the embers! The lid is very hot and is therefore best opened with the Petromax lid lifter[KS1].
Now the vegetables can be carefully lifted out of the hot roasting pan. Simply cut off any black spots, cut up the vegetables and arrange on a large plate.
Recipe note
Environmentally friendly side effect: outdoor cooks with cast iron cookware don't need aluminum foil.
Photocredits:
Malte Joost
