Home > Casa2G oven, Cooking with Wood-Fired ovens, Forno Bravo ovens, Outdoor Entertainment Areras, Wood-fired ovens > Easy Wood-Fired Oven Roasted Vegetables and Portobello Mushrooms and a Few tips Utilizing Oven Space

Easy Wood-Fired Oven Roasted Vegetables and Portobello Mushrooms and a Few tips Utilizing Oven Space

Easy wood-fired oven roasted vegetable meal

What about the meal that falls into the middle of the week and you want to use your wood-fired oven to make something that is easy to make? Here’s a mid-week meal that requires little preparation time and minimal tending of the oven giving you a chance to actually sit back with your drink of choice, and simply swivel a few pans and stir the vegetables from time to time.

With a handful of potatoes, carrots, apples, and in this case,  a package of Portobello mushrooms you can put together a delicious blend of flavors.

Chopped carrots, red apple, yellow beet,olive oil, and a dash of sugar- all ready to roast

Cabbage has a good shelf life, so, as a side, I created a simple slaw of thin sliced cabbage, (both purple and green cabbage), a little honey flavored Texas Pete mustard, a pinch of sugar, salt and pepper and a couple of tablespoons of mayonnaise. Add a few pine nuts or slivered almonds, and a few dried cranberries if you like. (Roast the nuts in the oven first!)

Within about forty-five minutes I built a pretty nice fire  using hardwood pieces typical of  the sizes shown here.  Hardwoods are needed to maintain the duration of heat.

About five to ten minutes into the process the logs burn with intensity as shown. You can easily move the fire around with the flat rake tool to make use of different areas of the oven. Don't be afraid to "multitask" -making use of different locations in the oven!

The dry wood catches easily and gave me time to chop up the vegetables, make the slaw, and baste the mushrooms with olive oil and sea salt.

I have several pieces of Lodge Ware, and find the smaller pans easy to maneuver when shuffling a few items around the  grill   positioned within the oven for the portobello mushrooms.  (Grills are available at The ARCH).

Lodgeware smaller pans are convenient.The pan on the right has yellow sweet potato, onion, garlic, olive oil, and late in the game add the tomatoes and some chopped rosemary

With the grill in place I can still pull the smaller pans back and forth  to check the progress and move them about. If the fire begins to drop  in temperature I’ll nudge a few wood pieces to one side of the fire and ease them into the hotter coals as needed. 


This insures a high heat to maintain that lovely “sizzle” in the pans  that is music to your ears as the vegetables roast  and caramelize.

The apples add for a nice sweet balance

That about wraps up another fine, but simple meal.

  1. jim fredericks
    May 11, 2011 at 8:13 PM

    Looks absolutely delicious. Well done!!

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