Fire-Roasting Vegetables
Here are a few different methods that you can use to get that perfect, fire-roasted goodness.
- To fire-roast on your stovetop burner (probably the easiest method), hold the food in a set of tongs about two inches above a medium-high flame until it's browned. Rotate the vegetable so that all sides are roasted evenly. The exterior should be browned, and some spots may blacken and bubble. It takes anywhere from 5 to 10 minutes to roast a whole vegetable.
- In a fully preheated broiler, align the vegetable so that it lies directly under the flames. Check it every 2 or 3 minutes. Turn when the outside begins to brown and rotate periodically until it's browned on all sides.
- On a hot grill (gas or charcoal), lay the vegetable on the grate and roast all sides until browned. After fire-roasting a bell pepper, toss it in a plastic zip-top bag, seal, and let it rest for 5 minutes. This steams and loosens the skin of the pepper so that it's easy to peel.
The best part about fire-roasting is how little prep it takes to get this punchy flavor. Just wash and/or peel away any inedible skin (like onion skin). Don't season, oil, or marinate it, and leave it whole -- the cutting and dicing comes after you've cooked it. Enjoy!
Happy Cook'n!
