HEARTH-ROASTED SEASONAL VEGETABLES

Serves: 2 1 1/2 cups (375 mL) seasonal vegetables, cleaned and cut into bite-size pieces

2 tbsp (30 mL) garlic-flavoured oil, plus more for garnish

1 tbsp (15 mL) toasted/roasted sesame seeds

1/4 tsp (1 mL) Aleppo pepper Large lemon wedge Kosher salt

About 1/4 cup (60 mL) mix of soft fresh herbs and/or edible flowers, such as basil, mint, tarragon, thyme, marigold petals, nasturtium blossoms and borage flowers, for garnish

1. In a fire box, flat grill, or large, flat fire pit, build a hardwood fire. Let it burn until you have a good bed of all-red coals — you’ll need a pile large enough to fit under a wire grilling basket.

2. Meanwhile, sort the vegetables into three piles: Firm root vegetables (carrot, parsnip, potato, winter squash, turnip); medium-firm (bok choy root, bell peppers, fennel, celery); and leafy greens (kale, chard, bok choy tops). In a medium-sized bowl, toss each set of vegetables with the olive oil; remove and set aside.

3. Rake the coals away from the fire into a small pile. Fan them to remove ash. Set a wire grilling basket atop the coals to preheat it (the wire will start to glow red in the centre). Add the firm vegetables, spreading them evenly.

4. Watch the vegetables closely, fanning the coals occasionally, until they begin to release moisture. Remove the basket and turn the vegetables with tongs, checking for tenderness and browning.

5. Before they are done, slide the firmer vegetables to the side of the basket, and add the mediumfirm vegetables, spreading them out. Fan the coals occasionally and watch for them to release moisture. When they begin to sweat, turn them and add the leafy greens.

6. Briefly cook the leafy vegetables (some will darken and turn crisp). When they are wilted, remove the basket from the coals.

7. Toss the vegetables with a splash more olive oil, freshly squeezed lemon juice, sesame seeds, Aleppo pepper and salt to taste. Garnish with fresh herbs. Serve warm.