Fire Roasted Organic Vegetables

Fresh Off the Grill or Ready to Use Fire Roasted Organic Vegetables

Oh, the tastes of summer.  Lemonade, barbecued beef, and fire roasted organic vegetables.  Hot and fresh off the grill, fire roasted organic vegetables are a double treat.  Fire roasting caramelizes the natural sugars in veggies, giving them a slightly sweet, smoky taste.  Because organic vegetables are more flavorful than conventional ones, you get twice the flavor when you make fire roasted organic vegetables. Fire roasted organic vegetables are easy to do while you are barbecuing.  You can simply slice up the vegetables and put them on the grill over hot coals, or you can roast them as kebabs.  Tomatoes are usually roasted whole; low-water tomatoes like Romas or Cherry tomatoes work best.  If you want to, you can brush the veggies with olive oil before cooking, and sprinkle herbs on them.

Fire roasted organic vegetables can be used in cooking, too.  Fire roasted tomatoes, peppers, onions and garlic make a wonderful salsa.  Or you can spread fire roasted garlic on bread rounds and add chopped fire roasted tomatoes and some basil for a lovely bruchetta.

What about a pizza with fire roasted organic vegetables, such as tomatoes, garlic, eggplant and summer squash?  Or potatoes mashed with fire roasted organic garlic?  (I don’t know about you, but I’m getting hungry.)

If you enjoy the flavor of fire roasted organic vegetables in cooking, you can purchase prepared fire roasted organic vegetable products, such as canned tomatoes.  You can use them to make spagetti sauce with a difference, or fire roasted tomato soup.  You can also buy frozen fire roasted organic vegetables.  (That sounds like an oxymoron, but it isn’t.)

Fire roasted organic vegetables are a wonderful summer treat that you can enjoy all year long.