Wood-Roasted Antipasti Platter

• 1 pound meaty mushrooms (porcini, chanterelles, maitake, portobellos)
• Olive oil
• Sea salt
• 1 pound each of 3 to 4 assorted vegetables, such as beets, baby carrots, parsnips, red bell peppers, eggplant, spring onions, radicchio, asparagus, and/or Brussels sprouts
• 1 head garlic
• 6 shallots
• 3 to 4 sprigs rosemary, thyme, or marjoram
• 1 handful of quality brine- or oil-cured olives, mixed or single variety
• Serving wedges of one hard aged cheese, such as manchego or pecorino
• Slices of one stellar cured meat, such as salami or prosciutto

1. Prepare a medium heat fire (350 to 375F) in a wood-fired oven or cooker, or cool down a previously fired oven to 250F for slow-roasting overnight.
2. Slice the mushrooms lengthwise, toss in olive oil and salt, and place in a small roasting pan.
3. Cut other vegetables into bite-sized pieces or, if baby vegetables, leave them whole.
4. Toss each type of vegetable in olive oil and salt and place each vegetable in its own small roasting pan.
5. Roast the vegetables in the oven until caramelized and tender.
6. Roast red peppers whole directly on the floor or in the embers of the oven until well blistered, about 10 minutes.
7. Place in a bowl, cover, and let stand for 15 minutes, then peel, seed, and cut into strips.
8. Roast the head of garlic until soft.
9. Cut the shallots in half lengthwise, toss with olive oil, salt, and the sprigs of herbs.
10. Roast in the oven until golden, caramelized, and tender.
11. Warm the olives and the cheese in the wood-fired oven just before serving.
12. Platter up and serve with crusty bread, fresh olive oil, and your favorite wine.
13. Buon appetito!

mushrooms, olive oil, salt, vegetables, garlic, shallots, rosemary, handful, aged cheese, cured meat

Taken from www.epicurious.com/recipes/food/views/wood-roasted-antipasti-platter-391787 (may not work)