Wood-Fired Forno Bravo Oven Grilled Vegetables Raises the Flavor Bar
This entry is basically a photo tour for roasting vegetables in our Casa2G90 Forno Bravo oven.You can use the roasted vegetables in so many ways. Roasted pepper spreads, soups, and in this case- a layered lasagna with assorted grilled vegetables made for a delicious and relatively low fat meal. The flavors are intensified, so I cut back on the cheeses and enjoyed the roasty flavors with a nice glass of red wine.
Getting some nice coals going to grill is necessary from the start. Using hardwoods that are about two inches in diameter and keeping a few pieces to the side to slide in as necessary will guarantee a constant bed of coals. It’s a fine balance not to smoke everything out though, so, well, you’ll get good at it. Still learning, I think it all turned out quite delicious. Why the round dutch oven? We’re still collecting bake ware in different forms. Ironware works great. What’s not seen here is that I put the eggplant to the left – I just set it on top of the carrots to begin baking so that the whole eggplant would be more thoroughly baked before I even put it on the grill. It doesn’t take long to roast any of these vegetables with the intensity and convection of the heat. Just a note- this fire was started up quickly and a good bed of coals created within half an hour after baking pizzas the previous night. The oven is so efficient that it retains a great deal of heat and makes for ease of use the following day, after day after day if desired. Just a handful of wood is needed. I love the efficiency factor. Maybe next I’ll make a roasted pepper soup.