Verduras Al Rescoldo - cooking recipe

Ingredients

2 large butternut squash
6 large onions
6 large carrots
6 large potatoes
6 large beets
6 large sweet potatoes
150 g parmesan cheese, slivers
200 ml red wine vinegar
50 ml olive oil (for cooking)
150 ml extra virgin olive oil
100 g fresh parsley, & coarsely chopped
salt
pepper

Preparation

Make a large wood/coal fire.
Spread embers evenly.
Place all the veggies over the embers and cover with a light coat of embers.
Cook for 25 - 40 mins until evenly cooked, watch out for over-burning.
In the meantime, mix Extra Virgin Olive oil with the parsley and set aside.
5 - 10 mins before vegetables are done, set a heavy skillet over the embers, add olive oil and melt/brown parmesan cheese slivers.
Once the vegetables are cooked, lift from the fire and place on a large pan. Carefully cut each vegetable in half, and spoon out the flesh on to a large serving tray. Make sure each potato half is drizzled with red wine vineggar as soon as you cut it in half, for flavor.
Discard all the burned peelings (you might enjoy munching on the not so burnt pieces like I do).
Add the melted parmesan and Olive Oil & Parsley dressing on top.
Enjoy as a delicious side dish for a traditional Asado.