Caveman-style roasted vegetables
When you hear ‘caveman-style grilling’, you probably think of a nice piece of meat that you place directly on red-hot charcoal. But did you know that this bold method is also great for roasting vegetables? The intense and direct heat of the charcoal gives the vegetables extra flavour.
Curious? In this recipe we explain how and how long you should roast various vegetables caveman-style on your Big Green Egg.
- 2 red pointed peppers
- 2 red bell peppers
- 2 (medium) red beets
- 2 (medium) yellow beets
- 2 (medium) sweet white onions
- 2 (medium) red onions
- 2 (medium) white onions
- 2 (medium) sweet potatoes
- extra virgin olive oil
- First, put the pointed peppers and the bell peppers on the red-hot charcoal. Slightly turn the peppers every 2 or so minutes so that they blacken and blister on all sides. Roast the pointed peppers for 6 minutes at most and the bell peppers for 8 minutes at most. Close the lid of the EGG after each action.
- Remove the peppers from the EGG and put them in a ovenproof dish. Cover with plastic foil and leave for at least 10 minutes. In the meantime, put the beets, onions and sweet potatoes on the charcoal. Roast the beets for approx. 80 minutes and the onions and the sweet potatoes for approx. 60 minutes. Slightly turn them every 20 or so minutes, so that the vegetables scorch on all sides. If all vegetables fit into your EGG at the same time, you could put the beets in the charcoal first and add the other vegetables after 20 minutes, so that everything is cooked at the same time. If they don’t all fit, roast them separately.
- Remove the vegetables from the EGG and leave to cool. In the meantime, remove the skins from the pointed and the bell peppers. Remove the stems and the seeds and chop the flesh into strips.
- Remove the peel from the beets, the onions and the sweet potatoes and cut them into small wedges. Mix in the peppers. Sprinkle the vegetables with salt and pepper to taste and drizzle with olive oil.
Beer and food suggestion
During a visit to the Jopen brewery at the Jopenkerk in Haarlem (the Netherlands), beer sommelier Jelle Yu gave us some handy tips for combining beer and food. Jelle recommended the following type of beer to go with the grilled bavette:
A Tripel is a safe combination with the caveman-style roasted vegetables. It’s a beer that doesn’t contain a lot of hop, but has a lot of body and tones of sweetish ripe fruit, and sometimes the sugary-sweetness of citrus. A nice match with the earthly, sweet flavours of the vegetables.
If you’d like to receive the most delicious recipes by email, register for our newsletter ‘Inspiration Today’ and add more flavour to your inbox. That’s all you have to do to receive the latest news about events, recipes especially for your EGG, practical tips and much, much more!
THE BIG GREEN EGG COMMUNITY
Let yourself be inspired and learn to do more with your Big Green Egg! Submerge yourself in a world full of culinary possibilities. Ask your questions and share your experiences via Facebook (biggreeneggeu) and Instagram (biggreeneggeu). Tag @biggreeneggeu, use the hashtags #TheEvergreen and #forevergreen and get featured! We create beautiful memories. Are you in?