Verduras Al Rescoldo

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

Directions

1. 1

   Make a large wood/coal fire.

2. 2

   Spread embers evenly.

3. 3

   Place all the veggies over the embers and cover with a light coat of embers.

4. 4

   Cook for 25 - 40 mins until evenly cooked, watch out for over-burning.

5. 5

   In the meantime, mix Extra Virgin Olive oil with the parsley and set aside.

6. 6

   5 - 10 mins before vegetables are done, set a heavy skillet over the embers, add olive oil and melt/brown parmesan cheese slivers.

7. 7

   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.

8. 8

   Discard all the burned peelings (you might enjoy munching on the not so burnt pieces like I do).

9. 9

   Add the melted parmesan and Olive Oil & Parsley dressing on top.

10. 10

    Enjoy as a delicious side dish for a traditional Asado.