Fire Roasted Tuscan Vegetables Recipe
Brick-Oven roasted seasonal vegetables
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Ingredients
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Vegetables
Method
Preparation
- 1
Preheat the Oven
Preheat your brick oven to 450°F (232°C).
- 2
Prepare the Vegetables
Wash and chop the zucchini, bell peppers, red onion, cherry tomatoes, mushrooms, and asparagus into bite-sized pieces.
- 3
Mix Seasoning
In a large bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper.
- 4
Toss Vegetables
Add the chopped vegetables to the bowl with the seasoning and toss until they are well coated.
- 5
Roast the Vegetables
Spread the seasoned vegetables evenly on a baking sheet and place in the preheated oven. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly charred.
- 6
Serve
Remove from the oven and serve hot as a side dish or as a delicious topping for pizzas.
