Verduras Al Rescoldo Recipes

VERDURAS AL RESCOLDO

Verduras Al Rescoldo image

Make and share this Verduras Al Rescoldo recipe from Food.com.

Provided by Salvador Vilchis

Categories Vegetable

Time 2h45m

Yield 16 Side dishes, 12-16 serving(s)

Number Of Ingredients 13

Ingredients

2 large butternut squash
6 large onions
6 large carrots
6 large potatoes
6 large beets
6 large sweet potatoes
150 g parmesan cheese, slivers
200 ml red wine vinegar
50 ml olive oil (for cooking)
150 ml extra virgin olive oil
100 g fresh parsley, & coarsely chopped
salt
pepper

Steps:

Make a large wood/coal fire.
Spread embers evenly.
Place all the veggies over the embers and cover with a light coat of embers.
Cook for 25 - 40 mins until evenly cooked, watch out for over-burning.
In the meantime, mix Extra Virgin Olive oil with the parsley and set aside.
5 - 10 mins before vegetables are done, set a heavy skillet over the embers, add olive oil and melt/brown parmesan cheese slivers.
Once the vegetables are cooked, lift from the fire and place on a large pan. Carefully cut each vegetable in half, and spoon out the flesh on to a large serving tray. Make sure each potato half is drizzled with red wine vineggar as soon as you cut it in half, for flavor.
Discard all the burned peelings (you might enjoy munching on the not so burnt pieces like I do).
Add the melted parmesan and Olive Oil & Parsley dressing on top.
Enjoy as a delicious side dish for a traditional Asado.

Nutrition Facts : Calories 543.1, Fat 18.7, SaturatedFat 4.3, Cholesterol 11, Sodium 300.3, Carbohydrate 85.9, Fiber 13.6, Sugar 16.2, Protein 13.7

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