Wood Stone Recipes - Vegetables & Sides
A rich addition to any pizza, we love the depth of flavor in these onions.
A sweet baked corn pudding makes a fabulous vegetable side dish for dinner. To serve individual squares of the dish, bake the pudding in a half sheet pan. If you're serving the pudding family style, it bakes up beautifully in a large 12-in. cazuela.
Eggplant and Tomato Gratin
A beautiful vegetable side dish, the bright colors of this gratin compliment any meal.
Fire Roasted Cabbage
It's not easy to transform the humble cabbage into a dish folks rave about, yet cabbage cooked in a stone hearth oven does just that! If you're serving the cabbage alongside an entrée, you can pre-roast it for half the amount of required cooking time, then finish it to order in the oven.
Marinated Mediterranean Vegetables
This vegetable blend is great to have on hand as a topping for pizza, baked fish, or pasta. We like the Mediterranean flavors the capers and olives carry, but you can easily play around with different vegetable combinations to produce your own unique marinated vegetable blend.
Pickled Red Onion Salad
This recipe is a colorful presentation salad for meat dishes out of the Tandoor.
Roasted Yukon Potatoes
Our favorite restaurants don't have fryers. Instead, they serve simple roasted potatoes, cooked in front of an open flame. These potatoes can be roasted in advance, and re-heated in a stone hearth oven for about 3 minutes just before service.
Stone Roasted Tomatoes
Roasted tomatoes are ideal for a full-flavored pizza sauce, or as a vegetable side to a steak.