IN ADVANCE

Divide 3 fire starters over the charcoal in the Big Green Egg and light them. Heat the EGG to 250ºC; wait until the charcoal glows red hot.

METHOD

First, put the pointed peppers and the bell peppers on the red-hot charcoal. Slightly turn the peppers every 2 or so minutes so that they blacken and blister on all sides. Roast the pointed peppers for 6 minutes at most and the bell peppers for 8 minutes at most. Close the lid of the EGG after each action.

Remove the peppers from the EGG and put them in a ovenproof dish. Cover with plastic foil and leave for at least 10 minutes. In the meantime, put the beets, onions and sweet potatoes on the charcoal. Roast the beets for approx. 80 minutes and the onions and the sweet potatoes for approx. 60 minutes. Slightly turn them every 20 or so minutes, so that the vegetables scorch on all sides. If all vegetables fit into your EGG at the same time, you could put the beets in the charcoal first and add the other vegetables after 20 minutes, so that everything is cooked at the same time. If they don’t all fit, roast them separately.

Remove the vegetables from the EGG and leave to cool. In the meantime, remove the skins from the pointed and the bell peppers. Remove the stems and the seeds and chop the flesh into strips.

Remove the peel from the beets, the onions and the sweet potatoes and cut them into small wedges. Mix in the peppers. Sprinkle the vegetables with salt and pepper to taste and drizzle with olive oil.

Beer and food suggestion

During a visit to the Jopen brewery at the Jopenkerk in Haarlem (the Netherlands), beer sommelier Jelle Yu gave us some handy tips  for combining beer and food. Jelle recommended the following type of beer to go with the grilled bavette:

A Tripel is a safe combination with the caveman-style roasted vegetables. It’s a beer that doesn’t contain a lot of hop, but has a lot of body and tones of sweetish ripe fruit, and sometimes the sugary-sweetness of citrus. A nice match with the earthly, sweet flavours of the vegetables.