Fire Roasted Vegetables Recipe

Wash and cut

Wash all vegetables thoroughly. Core and cut bell peppers into large 1-1.5 inch pieces. Trim zucchini ends and slice lengthwise into 1/2-inch thick half-moons. Peel and cut red onion into 1-inch wedges. Peel carrots and cut on a diagonal into 1/2-inch thick pieces. Halve small potatoes if larger than 1.25 inches, otherwise leave whole. Trim mushroom stems if needed; leave whole or halve larger mushrooms.

Pat vegetables dry with a towel or paper towel to remove excess moisture so they char rather than steam.

In a large mixing bowl, combine extra-virgin olive oil, balsamic vinegar, minced garlic (finely minced or pressed), chopped rosemary and thyme (or 1 tsp each dried), smoked paprika, kosher salt and freshly ground black pepper. Zest half the lemon and add the zest to the mixture, then cut the lemon in half and reserve for finishing.

Whisk the marinade to emulsify. Taste a small drop and adjust seasoning if necessary (add up to 1/4 tsp more salt or pepper to preference).

Add the prepared vegetables to the bowl with the marinade and toss gently but thoroughly to coat all pieces. Let sit at room temperature for 15–30 minutes to allow flavors to penetrate. If marinating longer than 30 minutes, refrigerate and bring back to room temperature for 20 minutes before roasting.

Set up fire

Prepare an open flame source: a charcoal grill, gas grill set to medium-high, or a wood/charcoal fire pit with a grill grate. Aim for a medium-hot flame with some hot coals or steady gas flame — you want contact heat and some flare-ups for charring.

Arrange vegetables on a perforated grill tray, cast-iron griddle, or directly on the grill grate for larger pieces. For smaller vegetables (mushrooms, small potato halves), use a grill basket to prevent falling through.

Place vegetables over the hottest part of the flame. Roast with the lid open for best char and monitor closely. Turn vegetables every 3–5 minutes to ensure even charring and to prevent burning. Total roasting time will vary by piece size: bell peppers and onion wedges 10–15 minutes until blistered and softened; zucchini and carrots 8–12 minutes until tender and charred; small potatoes 15–20 minutes until fork-tender; mushrooms 8–12 minutes. Use tongs to rotate and move pieces between hotter and cooler spots as needed.

If pieces are charring too quickly on the outside before becoming tender, move them to indirect heat to finish cooking, or lower the flame.

If you don’t have an open flame, preheat the oven to 475°F (245°C) with a baking sheet inside. Spread marinated vegetables in a single layer on the hot sheet and roast for 20–30 minutes, turning once, until edges are well browned and vegetables are tender.

Transfer roasted vegetables to a large serving platter. Squeeze the reserved lemon half over the hot vegetables and toss gently. Sprinkle with chopped fresh parsley and, if using, crumbled feta.

Taste and adjust seasoning with additional salt, pepper, or a drizzle of olive oil if desired. Serve warm or at room temperature.