Verduras Al Rescoldo Recipe

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Ingredients:

Serving

Directions:

Make a large wood/coal fire.
Spread embers evenly.
Place all the veggies over the embers and cover with a light coat of embers.
Cook for 25 - 40 mins until evenly cooked, watch out for over-burning.
In the meantime, mix Extra Virgin Olive oil with the parsley and set aside.
5 - 10 mins before vegetables are done, set a heavy skillet over the embers, add olive oil and melt/brown parmesan cheese slivers.
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.
Discard all the burned peelings (you might enjoy munching on the not so burnt pieces like I do).
Add the melted parmesan and Olive Oil & Parsley dressing on top.
Enjoy as a delicious side dish for a traditional Asado.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1155.66 Kcal (4839 kJ)
Calories from fat	533.92 Kcal
		% Daily Value*
Total Fat	59.32g	91%
Cholesterol	25.5mg	9%
Sodium	1016.29mg	42%
Potassium	2827.56mg	60%
Total Carbs	132.38g	44%
Sugars	40.64g	163%
Dietary Fiber	25.28g	101%
Protein	28.54g	57%
Vitamin C	84.6mg	141%
Vitamin A	5.7mg	189%
Iron	7.7mg	43%
Calcium	739.2mg	74%

Amount Per 100 g
Calories	107.19 Kcal (449 kJ)
Calories from fat	49.52 Kcal
		% Daily Value*
Total Fat	5.5g	91%
Cholesterol	2.37mg	9%
Sodium	94.26mg	42%
Potassium	262.26mg	60%
Total Carbs	12.28g	44%
Sugars	3.77g	163%
Dietary Fiber	2.34g	101%
Protein	2.65g	57%
Vitamin C	7.8mg	141%
Vitamin A	0.5mg	189%
Iron	0.7mg	43%
Calcium	68.6mg	74%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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