Fire-Roasted Vegetable Salad

Name: Fire-Roasted Vegetable Salad
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 3 ears corn, husks and silks removed; 1 garlic clove; 1 teaspoons About kosher salt, divided; 237 milliliters lightly packed fresh mint leaves, torn into pieces; 118 milliliters extra-virgin olive oil, divided; 2 whole onions, unpeeled; 1 teaspoons About pepper, divided; 2 red bell peppers; 2 Tbsps high-quality red wine vinegar; 2 ripe tomatoes, cored; 2 yellow bell peppers; 4 mediums zucchini, sliced lengthwise 1/2 in. thick

Fire-Roasted Vegetable Salad is a gluten free and vegan side dish. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains around 5g of protein, 19g of fat, and a total of 272 calories. A mixture of bell peppers, tomatoes, lightly mint leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Build a wood fire* in a camp grill or fire ring, using about 4 logs and some kindling; let burn to medium (you can hold your hand 5 in. above cooking grate only 5 to 7 seconds), about 1 hour. Adjust fire so there's a thick area of embers and smaller logs in the middle and larger logs to the sides.

Equipment you will use

Grill

Smash garlic, put in a small bowl with vinegar, and set aside. In a large bowl, toss zucchini, corn, and tomatoes with 2 tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper.

Ingredients you will need

Tomato

Zucchini

Vinegar

Garlic

Pepper

Corn

Salt

Cooking Oil

Equipment you will use

Bowl

Place onions in embers between some smaller logs and cook, turning every 10 minutes or so, until completely black and soft when squeezed with tongs, 25 to 40 minutes. Meanwhile, set peppers on embers and cook, turning every few minutes, until completely charred, about 20 minutes.

Ingredients you will need

Peppers

Onion

Equipment you will use

Tongs

Transfer vegetables to a board and let cool.

Ingredients you will need

Vegetable

Set cooking grate in place, if using a portable one. Grill zucchini, corn, and tomatoes (in batches, if needed), turning occasionally, until grill marks appear, 5 to 35 minutes, depending on distance from fire.

Ingredients you will need

Tomato

Zucchini

Corn

Equipment you will use

Grill

Pull off blackened outsides from onions and peppers.

Ingredients you will need

Peppers

Onion

Cut corn kernels from cobs into large bowl.

Ingredients you will need

Corn Kernels

Equipment you will use

Bowl

Cut remaining vegetables into slices or strips, discarding seeds; add to bowl.

Ingredients you will need

Vegetable

Seeds

Equipment you will use

Bowl

Stir remaining 6 tbsp. oil into vinegar with remaining 1/4 tsp. each salt and pepper. Toss gently with vegetables, add mint, and more salt and pepper if you like.

Ingredients you will need

Salt And Pepper