Rescaldo Veggies and Grilled Brie

1
Amelia’s rescaldo veggies are a crowd pleaser. Photo by Josh New

 1 Sweet potato
 1 Red onion
 1 cup Chopped Kalamata olives
 1 cup Olive oil
 ½ cup Red wine vinegar
 1 wheel Brie
 1 cup Arugula
 Salt and ground black pepper

For vegetables
1

Create a fire in your outdoor fire pit. Burn it for 2-3 hours, feeding it a few logs occasionally to build up coals and ashes.

2

Push all the fire to one side of the pit. Put your veggies, with peels and skin still on, down on the bottom of the pit.

3

Cover the veggies with ashes and coals. Use the ashes to protect the veggies from being burned directly by the coals.

4

Check if the veggies are done by poking them with a long skewer. You want it to go in and out with ease. The sweet potato will take the longest (45 minutes), and the onion and eggplant will take 30.

5

Place veggies on the counter. Even better, refrigerate them for an hour.

6

Peel each veggie with a pairing knife to take all the char off, but don’t remove too much of the ‘meat.’

7

Slice the veggies into half-inch slices.

For Vinaigrette
8

Place the olives and vinegar in a bowl large. Don’t add in veggies yet.

9

Whisk in the olive oil slowly. This is not an emulsified vinaigrette, so stir it right before you use it.

To finish
10

Heat cast iron pan on your stove, or outside on your fire. Put a ‘glug’ of olive oil in the pan.

11

Heat the pan to make a sizzle, but not enough to smoke.

12

Add cheese and veggies on opposite sides of the pan. Sprinkle some salt and pepper. Have the veggies laid flat to achieve color from browning.

13

Flip the cheese and the veggies after 3 minutes. Season this side of the veggies, too. You should have a golden crust on the cheese.

14

Place the veggies in the bowl with the vinaigrette after 3 more minutes. Pull the brie out of the skillet and set it aside.

15

Mix the veggies and vinaigrette. Carefully place your mixture onto a platter.

16

Top with a sprinkle of arugula and cheese on top.

Ingredients

 1 Sweet potato
 1 Red onion
 1 cup Chopped Kalamata olives
 1 cup Olive oil
 ½ cup Red wine vinegar
 1 wheel Brie
 1 cup Arugula
 Salt and ground black pepper

Directions

For vegetables
1

Create a fire in your outdoor fire pit. Burn it for 2-3 hours, feeding it a few logs occasionally to build up coals and ashes.

2

Push all the fire to one side of the pit. Put your veggies, with peels and skin still on, down on the bottom of the pit.

3

Cover the veggies with ashes and coals. Use the ashes to protect the veggies from being burned directly by the coals.

4

Check if the veggies are done by poking them with a long skewer. You want it to go in and out with ease. The sweet potato will take the longest (45 minutes), and the onion and eggplant will take 30.

5

Place veggies on the counter. Even better, refrigerate them for an hour.

6

Peel each veggie with a pairing knife to take all the char off, but don’t remove too much of the ‘meat.’

7

Slice the veggies into half-inch slices.

For Vinaigrette
8

Place the olives and vinegar in a bowl large. Don’t add in veggies yet.

9

Whisk in the olive oil slowly. This is not an emulsified vinaigrette, so stir it right before you use it.

To finish
10

Heat cast iron pan on your stove, or outside on your fire. Put a ‘glug’ of olive oil in the pan.

11

Heat the pan to make a sizzle, but not enough to smoke.

12

Add cheese and veggies on opposite sides of the pan. Sprinkle some salt and pepper. Have the veggies laid flat to achieve color from browning.

13

Flip the cheese and the veggies after 3 minutes. Season this side of the veggies, too. You should have a golden crust on the cheese.

14

Place the veggies in the bowl with the vinaigrette after 3 more minutes. Pull the brie out of the skillet and set it aside.

15

Mix the veggies and vinaigrette. Carefully place your mixture onto a platter.

16

Top with a sprinkle of arugula and cheese on top.

Rescaldo Veggies and Grilled Brie