Wood Fired 'double Vegetable' Salad Recipe
Twice the roasted vegetables
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Ingredients
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Vegetables
Method
Preparation
- 1
Preheat the Wood-Fired Oven
Preheat your wood-fired oven to approximately 450°F (232°C). Ensure that it's thoroughly heated for optimal roasting.
- 2
Prepare the Vegetables
Wash and chop the zucchini, bell peppers, red onion, carrots, and asparagus into bite-sized pieces. Halve the cherry tomatoes.
- 3
Season the Vegetables
In a large bowl, combine the chopped vegetables with olive oil, salt, black pepper, basil, and parsley. Toss until all vegetables are evenly coated.
Roasting
- 4
Arrange on Skewers
If using skewers, thread the vegetables onto them, alternating between different types. If not using skewers, spread the seasoned vegetables on a baking tray lined with parchment paper.
- 5
Roast the Vegetables
Place the skewers or baking tray in the preheated wood-fired oven. Roast for about 20-25 minutes, turning occasionally, until the vegetables are tender and slightly charred.
- 6
Remove and Cool
Once roasted, carefully remove the vegetables from the oven and allow them to cool slightly before serving.
Serving
- 7
Serve the Salad
Transfer the roasted vegetables to a serving bowl. Drizzle with a bit more olive oil if desired and garnish with additional fresh herbs before serving.