Dish type

Kamado vegetable recipes

Vegetables on a kamado are no side note: embers concentrate their sweetness and the ceramic roasts them without stealing moisture. Here are our green recipes tested on the terrace — from pepper-and-aubergine escalivada to seasonal vegetables marked on the grate — each with the exact charcoal it asks for.

8 recipes published

Níscalos salteados en una sartén de hierro fundido colocada sobre la parrilla

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Saffron Milk Caps on a Steel Griddle with Garlic and Parsley

Saffron milk caps hit dry steel at 250 °C: first they give up their water, then they brown. Garlic and parsley go in at the very end, in the last minute. The shortest autumn recipe here, and the easiest to ruin.

10 min4 servings250 °C

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Calçots ennegrecidos por fuera sobre la brasa viva de la parrilla

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Grilled Calçots on the Kamado with Romesco Sauce

A whole calçotada fits in a kamado: live flame to char the outer layer until it is completely black, then a rest wrapped in paper where steam finishes the job. Dipped in romesco of ñora, hazelnut and almond.

20 min4 servings280 °C

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Champiñones Portobello rellenos al ajillo y gratinados con queso fundido y perejil, recién hechos.

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Garlic-stuffed portobello mushrooms grilled in the kamado

Portobello caps filled with a paste of garlic, parsley, breadcrumbs and good olive oil, gratinated over indirect heat until juicy inside and golden on top. A vegetarian starter loaded with umami.

22 min4 servings190 °C

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Mazorcas de maíz asadas a la brasa estilo elote, untadas con mayonesa-lima, queso cotija desmenuzado, chile en polvo y cilantro, sobre la rejilla de un kamado.

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Grilled Corn Mexican Elote Style on the Kamado

Cobs charred over direct fire, slathered with lime mayo, cotija cheese, chili and cilantro. Got leftovers? Strip the kernels and turn them into cups of esquites.

15 min4 servings230 °C

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Espárragos trigueros marcados a la brasa sobre la rejilla de un kamado, con ralladura de limón y escamas de sal, algunos envueltos en jamón serrano.

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Charred Wild Green Asparagus on the Kamado

Wild green asparagus seared over direct fire, tender with a crisp bite, optionally wrapped in jamón serrano and finished with extra-virgin olive oil, lemon zest and flaky salt. The easiest spring starter.

8 min4 servings240 °C

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Coliflor entera asada y especiada al kamado, dorada y servida sobre una crema cremosa, coronada con cilantro, granada y semillas

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Whole roasted cauliflower on the kamado with saffron aioli

A whole cauliflower roasted indirect at 180°C: steam first to tame the core, then a deep sear and a spiced glaze. Golden outside, tender inside, with saffron aioli. Serves 4.

60 min4 servings180 °C

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Escalivada de pimientos rojos y berenjenas asados al kamado, pelados y brillantes de aceite de oliva, con hierbas frescas por encima.

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Kamado escalivada with smoked peppers and aubergine

Red pepper, aubergine and onion roasted whole over live coals until the skin chars black, then peeled and dressed with nothing but extra-virgin olive oil and flaky salt.

45 min4 servings230 °C

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Verduras de temporada asadas sobre llama abierta, con marcas de parrilla

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Costa Blanca grilled seasonal vegetables on the kamado

Eggplant, zucchini, Levante red pepper, red onion and whole skin-on garlic, grilled direct at 220°C and finished with warm sherry vinaigrette. A vegetarian plate that stands on its own, not a side.

35 min6 servings220 °C

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