Katie Barreira Katie Barreira
June 25, 2015

Cooking vegetables directly on hot coals, called ash grilling, is a lot cooler than you'd think. Mother Nature perfectly packages veggies like onions, corn, bell peppers, and eggplant for this technique—zero prep required.

• Nestle vegetables into glowing red coals (use only 100% natural hardwood lump charcoal), and rotate to soften and char evenly.

• Check for doneness by inserting a skewer. It should slide in easily.

• Peel away the charred outer layer to reveal richly smoked flesh with concentrated flavor—the result of ash-grilled veggies steaming in their own juices.

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