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Recipe for vegetables roasted over a fire

Vegetables roasted over a fire

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Wrap whole eggplant in foil, poke it all over, and nest it between the rungs of the log rack, letting the bundles of eggplant fall just below the rack, but above the embers. The soft flesh makes a delicious base for an eggplant dip, the flesh chopped with roasted red pepper.

Set foil-wrapped potatoes on the perimeter of the hot embers and cook for 30 minutes. Turn and cook 30 minutes more. Total cooking time is 1 hour. When the coals have cooled a bit you can set the foil packets right in the embers.

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