Fire-Roasted Vegetable Salad
Russell Moore of Camino in Oakland, cooks some of the vegetables for this dish right in the fire, infusing the salad with smokiness. Serve it with fried eggs or any type of grilled meat or fish.
- Time: 120 min
Source: Sunset Magazine
Ingredients
- garlic clove
- tablespoons high-quality red wine vinegar
- medium zucchini, sliced lengthwise 1/2 in. thick
- ears corn, husks and silks removed
- ripe tomatoes, cored
- extra-virgin olive oil, divided
- About 3/4 tsp. kosher salt, divided
- About 1/2 tsp. pepper, divided
- whole onions, unpeeled
- red bell peppers
- yellow bell peppers
- lightly packed fresh mint leaves, torn into pieces