I have the Cafe Cook Book, from the River Cafe in London. There is a whole chapter on wood roasted vegetables, which they seem to be famous for. They explain in the cookbook that you can achieve the same results in the oven.
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Home cooks can create the same results by roasting meats, fish, vegetables, or fruits at a high temperature on the lowest rack in the oven, or by slow roasting over a longer period of time. With these techniques, flavors become more intense, concentrated, and delicous.
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Recipes include wood roasted asparagus, zucchini, beets, carrots, and more. They all call for olive oil, sea salt, and black pepper. Some also include balsamic vinegar, red wine, fresh herbs, and other ingredients. All look heavenly. If my scanner were hooked up, I'd show you a picture
I'm particularly anxious to try the pumpkin recipe --
Wood roasted pumpkin:
1 small pumpkin, about 2 1/2 lbs, peeled, cut into wedges 3/4 inch thick
1/2 cup olive oil
3 cloves garlic, peeled and finely chopped
1 small dried red chili, crumbled
1 bunch fresh thyme, leaves picked from the stalk
coarse sea salt and freshly ground black pepper
Preheat oven to 400*. Put the pumpkin pieces in a bowl with the other ingredients. Mix thoroughly to coat. Put in an oiled baking dish and roast for about an hour.
Roasting Vegetables
