The City Magazine Since 1975

Rescoldo-style Vegetables

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1 box kosher salt
2 lbs. small potatoes, such as creamers or fingerlings, scrubbed but not peeled
3 bunches baby carrots, scrubbed but not peeled
3 eggplants
3 sweet yellow onions
3 red bell peppers
Chimichurri (recipe above)
6 oz. fresh goat cheese


Fill the bottom of a large cast-iron skillet with kosher salt and arrange potatoes in a single layer on top. Cover potatoes completely with another layer of salt. Repeat process with carrots in another large cast-iron skillet. Place each skillet directly on the fire embers and then shovel more embers directly on top of the salt crust. Allow carrots to cook for about 20 minutes and potatoes for about 45. To check for doneness, push through the salt crust with a sharp knife. If the knife pierces the potatoes or carrots easily, they are ready.

Brush coals off of the salt crust and remove skillets from the fire. Place the skillets onto a heat-resistant surface where you can break the salt crust and remove the vegetables. When cool enough to handle, wipe off excess salt with a dry kitchen towel.

Leave eggplant, onions, and peppers whole. Place them directly in the embers  and cover completely with more embers. After 10 minutes, brush the embers away and check the tenderness of the vegetables but do not pierce them. If still a little firm, turn them, cover with embers, and cook for another five to 10 minutes. When the vegetables are done, brush the embers away and carefully remove vegetables from the coals so that you don’t tear them. Set aside and allow to cool enough that you can handle them. Once cool, remove charred skins and seeds from the peppers. Tear vegetables into two-inch strips.

Arrange potatoes, carrots, and vegetable strips on a serving platter. Drizzle with several spoonfuls of chimichurri. Crumble goat cheese over the top right before serving.