This roasted vegetable plate is a simple but beautiful outdoor dish you can make with StoviGo.
By using the 4th rack level, vegetables cook evenly and develop a nice roasted color without burning.
This method is perfect when cooking meat on the lower rack and vegetables on the upper rack at the same time.
Quick Info
Ingredients
- 1 zucchini (sliced)
- 1/2 sweet potato (cut in half)
- 1/2 bell pepper (sliced)
- 1 cup mixed mushrooms
- 2 small potatoes (cut in half)
- 4–5 cherry tomatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: Italian seasoning or garlic powder
StoviGo Setup
Important setup for this dish:
Why use the 4th rack?
The 4th rack is farther from the flame, which allows vegetables to roast slowly and evenly.
This is especially useful when cooking meat on the lower rack and vegetables on the upper rack at the same time.
Instructions
Step 1 – Prepare Potatoes First
Cut potatoes in half and place them on the tray first because they take longer to cook.
Cook potatoes for 10 minutes first on the 4th rack.
Step 2 – Add Other Vegetables
Add zucchini, eggplant, mushrooms, bell pepper, and cherry tomatoes to the tray.
Drizzle olive oil, salt, pepper, and seasoning. Toss lightly.
Step 3 – Roast
Place the tray back on the 4th rack and close the door.
Cook for another 10–15 minutes, stir once for around 6 minutes.
Vegetables should be lightly browned and soft.
Step 4 – Serve
Plate the vegetables and serve with steak, chicken, or a meat patty.
This is a perfect outdoor dinner plate made entirely with StoviGo.
StoviGo Rack Guide
| Rack Level | Best For |
|---|---|
| Top cover | Keep warm |
| 1st (closest to flame) | Steak, Meat, High heat |
| 2nd | Vegetables, Fish, pizza |
| 3rd | Bread, use a pan |
| 4th | Baking, Chicken |
| 5th | Keep warm |
Using different rack levels allows you to cook a full meal at the same time.
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