Fire Roasted Veggies Recipes

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FIRE-ROASTED VEGGIES



Fire-Roasted Veggies image

i came up with this after trying a store bought version of this dish. with some suggestions from other people on recipezaar. it's really a combinatin of both. use whatever spices you want. but this was surprisingly good.

Provided by bratty

Categories     Low Protein

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 medium potatoes, cubed into approximately 1/2-3/4 inch pieces
1 green pepper, sliced into approximately 1 inch pieces
1 medium onion, sliced into approximately 1 inch pieces
1 head broccoli, florets,only,discard stems
2 -3 tablespoons mccormick's roasted garlic monterey poultry seasoning
1 tablespoon garlic powder
1/2 cup extra virgin olive oil

Steps:

  • wash, and slice all veggies as directed.
  • place in large resealable plastic bag, add McCormicks Seasoning, and garlic powder.
  • seal bag and toss, to distribute seasoning.
  • add olive oil.
  • reseal bag and toss to coat veggies again.
  • pour veggies into med foil pan, cover with aluminum foil, puncture foil a few times with knife to create vents.
  • place on med fire, for about 1-1 1/2 hours.
  • cook longer is desired.
  • note: i am more of a dump cook the seasonings mentioned are approx.
  • use more or less as you choose.

Nutrition Facts : Calories 403.7, Fat 27.9, SaturatedFat 3.9, Sodium 60, Carbohydrate 35.9, Fiber 7.7, Sugar 5.9, Protein 7.5

FIRE ROASTED VEGETARIAN GUMBO



Fire Roasted Vegetarian Gumbo image

The smokiness from the paprika, roasted peppers, and tomatoes takes the place of andouille sausage in this vegetarian gumbo. With a lot of spice and flavor, this gumbo is a great way to warm up on a cold winter's night.

Provided by JessMacintyre

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 2h

Yield 8

Number Of Ingredients 20

1 serrano pepper
1 banana pepper
1 small jalapeno chile pepper
¼ cup canola oil
¼ cup all-purpose flour
2 tablespoons canola oil
2 celery ribs, chopped
1 large onion, chopped
3 green bell peppers, chopped
1 quart vegetable broth
2 cloves garlic, minced
2 tablespoons Cajun seasoning
1 tablespoon smoked paprika
1 tablespoon file powder
1 cup fire-roasted tomatoes
1 sweet potato, peeled and cubed
1 parsnip, peeled and cubed
1 cup canned red beans, rinsed and drained
1 cup canned black-eyed peas, rinsed and drained
2 cups frozen cut okra, thawed

Steps:

  • Preheat oven to broil.
  • Arrange the serrano, banana, and jalapeno chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skins blacken and blister, 4 to 5 minutes. Turn the peppers and continue broiling until all sides are blackened. Remove the peppers from the oven and place in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel off the crispy black skin. Remove stems and seeds from the peppers, coarsely chop, and place in a bowl.
  • Heat the canola oil in a large skillet over medium heat until a pinch of flour sprinkled over the oil just begins to bubble. Whisk in the rest of the flour and cook, whisking continuously, until the mixture is well blended and dark brown, about 20 minutes. Once it becomes dark brown, remove the roux from the heat.
  • Place 2 tablespoons of canola oil into a deep soup pot and heat over medium-high heat. When the oil is just about to smoke, stir in the celery with half of the onions and bell peppers. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes. Stir 1/4 cup of the vegetable broth into the pot. Cover, and simmer until almost all the liquid is evaporated, 10 to 15 minutes.
  • Stir the serrano, banana, and jalapeno chile peppers, along with the uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika file powder, into the cooked bell peppers and onions. Stir the roux and 1 cup of stock into the vegetable mixture until the roux dissolves. Cover and simmer 5 minutes. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock. Simmer uncovered 30 minutes more. Season to taste with salt and pepper.

Nutrition Facts : Calories 267.8 calories, Carbohydrate 35.7 g, Fat 11.8 g, Fiber 8.8 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 885.8 mg, Sugar 8.4 g

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