Fire-Roasted Vegetable Medley

Ingredients

(Serves 4-6)

For the Vegetables

• 3 bell peppers (red, yellow, green), cut into chunks. Adds sweetness and colour.
• 2 zucchini, sliced. Holds its shape well on the grill.
• 2 red onions, quartered. Becomes sweet and slightly crispy.
• 200g cherry tomatoes . Adds juiciness and balances flavours.
• 1 eggplant, cubed (optional). Absorbs smoky flavour beautifully.

For the Seasoning

• 3 tbsp olive oil . Helps with even roasting and crispiness.
• 1 tsp salt . Enhances natural sweetness.
• 1 tsp black pepper . Adds mild heat.
• 1 tsp smoked paprika . Gives an extra smoky kick.
• 1 tsp garlic powder . Enhances the umami taste.
• ½ tsp chilli flakes (optional). Adds a touch of heat.

Preparation Steps

Step 1: Preheat the Holy Smokes Kamado

 How to Light & Control Heat:

1. Fill the Holy Smokes Kamado with Pure Fire Natural Lump Coal and light it using Pure Fire Natural Lighter Cubes.
2. Open the bottom vent fully and keep the top vent slightly open to allow airflow.
3. Let the coals heat for 15 minutes, then close the lid and adjust vents to maintain a steady temperature of 350°F (175°C).
4. If using ProQ Wood Chips (optional), soak them in water for 30 minutes, then place on the hot coals for extra smoke flavour.

 Pro Tip: If the temperature drops, open the bottom vent wider. If it gets too hot, close the bottom vent slightly.

Step 2: Prepare the Vegetables

1. In a large mixing bowl, combine all chopped vegetables.
2. Drizzle with olive oil and sprinkle with salt, pepper, paprika, garlic powder, and chilli flakes.
3. Toss everything together until the vegetables are evenly coated.

Step 3: Roast the Vegetables

 Two Cooking Methods:

Using a Grill Basket: Place the seasoned vegetables in a grill basket and shake occasionally for even cooking.

Using Skewers: Thread the vegetables onto metal skewers for easy flipping.

1. Place the vegetables directly over indirect heat (not directly over the coals).
2. Close the lid and roast for 15-20 minutes, stirring or flipping every 5 minutes.
3. Remove when the vegetables are tender and slightly charred.

Step 4: Serve & Enjoy

1. Transfer vegetables to a serving platter.
2. Optionally, squeeze fresh lemon juice over the veggies for extra brightness.
3. Serve warm as a side dish or on top of couscous, rice, or grilled flatbread.

Expert Tips & Troubleshooting

How to Prevent Vegetables from Burning:

• Keep the Kamado at 350°F . Any hotter and the vegetables will burn.
• Use indirect heat . Direct heat can char them too quickly.

How to Get the Best Smoky Flavour:

• Use ProQ Wood Chips (Hickory or Cherry) for a deeper smoky aroma.
• Keep the lid closed as much as possible. Opening too often lets out heat and smoke.

How to Make the Veggies Extra Crispy:

• Dry the vegetables well before seasoning (wet veggies steam instead of roasting).
• Use high-heat oil like avocado or vegetable oil instead of olive oil.

Serving Suggestions & Variations

• Add Halloumi: Grill halloumi slices alongside the vegetables for a delicious Mediterranean touch.
• Make It a Salad: Toss roasted veggies with fresh spinach and a balsamic glaze.
• Turn It Into Tacos: Serve in warm tortillas with avocado and a squeeze of lime.