Fire Roasted Veggies Food

FIRE-ROASTED VEGGIES

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.

MARINATED ROASTED VEGETABLES

Steps:

• Blend all ingredients except for the vegetables in a large mixing bowl to make the marinade. Pour in the vegetables and stir them around so that they get initially coated with marinade.
• Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice.
• Place the vegetables, with all the marinade, in an 9" x 13" (or larger) casserole dish, cover with aluminum foil, and bake on the middle rack in a pre-heated oven at 375-degrees F. for 45 minutes.
• Serve hot.
• TIP: Sometimes the potatoes and carrots I use in this recipe are a little flaccid -- so, to fix that problem, all I do is soak them in really cold water (after they're peeled) for about 2 hours before marinating and they crisp right up!

FIRE ROASTED VEGETARIAN GUMBO

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.

CAMPFIRE VEGGIES

Steps:

• Preheat an outdoor grill for medium heat.
• Prepare two foil packets by layering together 4 squares of heavy duty aluminum foil for each packet. If using regular duty foil, use twice the number of layers. Spray the top sheet with nonstick cooking spray. In a bowl or resealable bag, toss together the potato slices, onion, and frozen vegetables; season to taste with salt, pepper, and garlic salt if using.
• Evenly divide the potatoes between the two foil packets, and top with the divided butter. Fold each packet, starting length wise, rolling edges together, repeat for each end, making sure to seal edges tightly.
• Cook the foil packets over the preheated grill until the potatoes are tender, approximately 15 minutes per side.