Verduras Al Rescoldo Recipe

Name: Verduras Al Rescoldo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large butternut squash; 6 large onions; 6 large carrots; 6 large potatoes; 6 large beets; 6 large sweet potatoes; 150 g parmesan cheese, slivers; 200 ml red wine vinegar; 50 ml olive oil (for cooking); 150 ml extra virgin olive oil; 100 g fresh parsley, & coarsely chopped; salt; pepper

Servings: persons

2 large butternut squash
6 large onions
6 large carrots
6 large potatoes
6 large beets
6 large sweet potatoes
150 g parmesan cheese, slivers
200 ml red wine vinegar
50 ml olive oil (for cooking)
150 ml extra virgin olive oil
100 g fresh parsley, & coarsely chopped
salt
pepper

1
Make a large wood/coal fire.
2
Spread embers evenly.
3
Place all the veggies over the embers and cover with a light coat of embers.
4
Cook for 25 - 40 mins until evenly cooked, watch out for over-burning.
5
In the meantime, mix Extra Virgin Olive oil with the parsley and set aside.
6
5 - 10 mins before vegetables are done, set a heavy skillet over the embers, add olive oil and melt/brown parmesan cheese slivers.
7
Once the vegetables are cooked, lift from the fire and place on a large pan. Carefully cut each vegetable in half, and spoon out the flesh on to a large serving tray. Make sure each potato half is drizzled with red wine vineggar as soon as you cut it in half, for flavor.
8
Discard all the burned peelings (you might enjoy munching on the not so burnt pieces like I do).
9
Add the melted parmesan and Olive Oil & Parsley dressing on top.
10
Enjoy as a delicious side dish for a traditional Asado.

1346

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large butternut squash, 6 large onions, 6 large carrots, 6 large potatoes, and more.

Yes, Verduras Al Rescoldo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Verduras Al Rescoldo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions