Wood Roasted Antipasti

1 lb your favorite mushrooms

OWO co. oil (your choice)

Sea Salt

  • 1 lb each –carrots, parsnips, red bell peppers, onions, radicchio, asparagus, and brussels sprouts.  This is your toss mix for pan.
  • 6 medium beets
  • 1 head of garlic
  • 6 Shallots
  • 4 sprigs of rosemary or thyme
  • Wedge of Aged cheese
  • Slices of cured meats
  • Nice loaves of Baguette

 

Slice Toss Mix veggies to your style.  Place in a cast iron pan.  Combine Toss Mix for two minutes in Evo and sea salt.  Roast over medium fire with lid down until done to your liking.  Set aside.

Place whole beets on grate.  (Roast one hour)

Red Pepper can be placed on grate and turned as it darkens. (15 minutes)

Slice Shallots lengthwise and oil.  Place on grill for long enough to brown.  Turn in a timely fashion. (10-15 minutes)

Place pan on grill and pour in your Mix.  This should be done about forty minutes into your beet cook.

Wrap bread in foil and place on grate 10 minutes prior to serving.

Serve grilled mix in separate bowls or combine.  Place Cheese on cutting block with bread.

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