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From the garden

Vegetable board with ember salt

The garden proving it can take the fire: asparagus, corn, peppers, courgette and portobello, each on its own clock, all kissed by sweet acacia smoke.

⏱ Prep: 15 min 🔥 Cook: 20 min 👥 Serves: 4 Direct heat Difficulty: Fácil
Vegetable board with ember salt

Method

  1. Brush everything with olive oil; salt only at the end.
  2. Whole peppers first: 15–20 minutes over hot embers, turning, until the skin blisters.
  3. Corn: 12–15 minutes over medium embers, rotating.
  4. Courgette and portobello: 6–10 minutes over medium embers.
  5. Asparagus last: 4–6 minutes, always laid across the bars.
  6. Pile onto the board with salt flakes, lemon zest and your best olive oil.
🌡 Fire & temperature
Every vegetable has its own clock — the full table lives in the Chef's Station, in the Manual.
Chef's Station: exact temperatures →
🛍 Recommended product
EKOOLOGY biocharcoal — low smoke, so vegetables taste of vegetables.
See the products → · Where to buy →

💡 Kool tip: Asparagus across the bars: none dives into the embers, all get their stripes.

🍷 Serve it with: The partner to any meat on this page — or a main with a fried egg on top.

Next recipe: Caramelised pineapple with cinnamon and lime →

Co-funded by: Centro 2020, Portugal 2020 and the European Union