Quick Answer
Vegetables can be roasted in a rock-lined pit, using a technique similar to earth oven cooking, where a pit is dug and heated with hot rocks, then covered with food and sealed with soil and leaves.
Choosing the Right Vegetables
When selecting vegetables for roasting, look for those with a high water content, as they will retain moisture and flavor. Good options include root vegetables such as carrots, beets, and sweet potatoes. Leafy greens like kale and collard greens also work well, particularly with the addition of aromatics like garlic and onions. Other vegetables that can be roasted in a rock-lined pit include eggplant, zucchini, and bell peppers.
Preparing the Pit
To prepare the pit, dig a hole about 3-4 feet deep and 2-3 feet wide. Line the bottom with rocks, then place a layer of hot coals or embers on top of the rocks. Arrange the vegetables in a single layer, leaving space between each vegetable for air to circulate. You can also add aromatics like herbs and spices to the pit for extra flavor. Cover the vegetables with more hot coals or embers, followed by a layer of soil and leaves.
Cooking the Vegetables
Cooking time will depend on the size and type of vegetables, as well as the temperature of the pit. As a general rule, cook the vegetables for 30-60 minutes, or until they are tender and lightly charred. You can check for doneness by inserting a fork or knife into the vegetable - if it slides in easily, it’s cooked through. If the vegetables are not tender after 60 minutes, you can continue cooking them in 15-minute increments until they are done.
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