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Side Dishes

Ember-Roasted Vegetable Salad

This sweet and smoky Ember-Roasted Vegetable Salad takes full of advantage of the plethora of summer vegetables. Simply grill the veggies until charred on all and mix together with a sherry vinaigrette for a great grilled side dish.

This recipe is reprinted from Project Fire by Steven Raichlen.


4 servings

Total Time

30 minutes

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Preheat grill to high. Brush grill grate clean, then brush with oil.

Grill onions, eggplants, and peppers until charred black on all sides, turning with tongs to char evenly, 1215 minutes for the onions, (testing for doneness with a metal skewer), and 810 minutes for the eggplants and peppers. Grill celery about 2 minutes, and grill scallions 12 minutes. Transfer vegetables to a large metal bowl to cool.

Scrape off burnt skins with a paring knife (don’t worry about removing every last bit — a few spots of black add color and flavor). Transfer vegetables to a cutting board and cut into a 1-inch dice. Add any released juices to the juices in the bowl, then remove any large pieces of skin from the bowl.

Add vinegar, salt, and pepper to bowl. Whisk in oil, then stir in vegetables. Mound salad onto plates, and sprinkle servings with hazelnuts and parsley.

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