Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Coal-Roasted Vegetables Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 24, 2018 Print Rate It 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. Rate it Print