Josh and I decided to up our grilling status this summer and bought a 2 burner propane stove. It’s technically for the true outdoorsmen but we had a set up similar to this in Panama and it was awesome. We spent hundreds of dollars on charcoal last year and Josh was over the lighting the grill responsibility. Too dirty of a job and we’d smoke out the entire yard and all our veggies, not to mention half of the houses around us. No more of that! We also increased our cast iron family up a number purchasing a reversible griddle/grill pan. So now we can grill, fry, and roast without heating our house out this summer!
But roast on an open stove top you might be thinking? Yes definitely! My only concern about investing in this new grill was losing the ability to roast garlic and peppers and such. So of course my first meal involved roasting. We had a little BBQ with friends this past weekend. Unfortunately I took one picture! The weather was awesome and I was busy enjoying beer and having fun with my friends. I bought a mixed bag of mushrooms from the Farmer’s Market and made grilled mushroom sandwiches with provolone, roasted peppers, lettuce, and roasted garlic spread on onion buns! They were awesome!!!! My mushroom varieties included oyster, lion’s mane, shiitakes, and criminis.
So how do you roast veggies on an open face stove? Peppers are easy, I set the old grill rack on top of the burner and laid olive oil coated peppers right on. I roasted them over a low flame so the meat would tenderize and not just blacken the skin. As for the garlic I used my dutch oven. You prepare the garlic normally, peeling away the white, outer covering of the bulb, leaving the individual covering on each clove and leaving them attached to the root. Then I sliced off the top of the cloves so all of them were exposed. Next I placed my cast iron dutch oven on the stove over low heat to heat through. In the dutch oven place a small wire rack to lift the garlic off the bottom. Once heated place the garlic in, sprinkle with salt, and drizzle with olive oil. Cover and cook 35 minutes until they are tender and lightly browned. I had a huge roasting success!!! And the rest of the meal went just as smoothly :)