Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Coal-Roasted Vegetables By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 24, 2018 Print Share Share Tweet Pin Email Photo: Paola + Murray Prep Time: 25 mins Total Time: 45 mins Yield: 8 to 10 Serves When vegetables are prepared this way, their surfaces remain firm to the touch and may appear undercooked -- but never fear, they'll be tender inside. If you let them cook until they're soft to the touch, they'll be mushy within. Ingredients 10 large carrots, scrubbed 4 red or yellow bell peppers 8 medium red or golden beets, scrubbed 3 medium red or sweet onions, such as Vidalia Extra-virgin olive oil, for serving Flaky sea salt, such as Maldon, for serving Sorrel Green-Goddess Dressing, for serving Directions Preheat grill for direct-heat cooking, or build a fire and burn down wood until only red coals and gray ash remain. Place vegetables directly on coals and cook, turning occasionally, until blackened all over and tender enough to be pierced with the tip of a knife with some resistance, about 15 minutes for carrots and peppers, 25 minutes for beets and onions. Place peppers in a bowl, cover, and let stand 10 minutes. Let other vegetables cool slightly while peppers steam. Rub peppers and other vegetables with your hands or paper towels to remove as much of charred exteriors as possible. Halve carrots lengthwise, and slice peppers into strips, discarding stems and seeds; slice beets and onions into wedges. Drizzle with oil, season with flaky salt, and serve with dressing. Print