Ingredients
10 large carrots, scrubbed
4 red or yellow bell peppers
8 medium red or golden beets, scrubbed
3 medium red or sweet onions, such as Vidalia
Extra-virgin olive oil, for serving
Flaky sea salt, such as Maldon, for serving
Sorrel Green-Goddess Dressing, for serving
Preparation
Preheat grill for direct-heat cooking, or build a fire and burn down wood until only red coals and gray ash remain.
Place vegetables directly on coals and cook, turning occasionally, until blackened all over and tender enough to be pierced with the tip of a knife with some resistance, about 15 minutes for carrots and peppers, 25 minutes for beets and onions. Place peppers in a bowl, cover, and let stand 10 minutes. Let other vegetables cool slightly while peppers steam.
Rub peppers and other vegetables with your hands or paper towels to remove as much of charred exteriors as possible. Halve carrots lengthwise, and slice peppers into strips, discarding stems and seeds; slice beets and onions into wedges. Drizzle with oil, season with flaky salt, and serve with dressing.
