Escalivada (Spanish Grilled Vegetables)
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Escalivada (Spanish Grilled Vegetables)
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This Spanish grilled vegetable appetizer is easy to make and big on flavor.
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Ingredients
- 2 bell pepper red
- 1 medium eggplant with shiny, firm and taut skin
- 1 onion large, with dry outer skin removed
- 1-2 Tbsp olive oil (divided)
- ½ tsp salt (divided)
- plash sherry vinegar (optional)
- bread for serving, crusty
Instructions
- Preheat your grill to a medium heat or your oven to 375F.
- Rub the clean and dry vegetables with olive oil and sprinkle them with salt. Roast them either on the grill or in a baking dish in the oven for 25-30 minutes on the first side, or until the first side starts to get a char. Turn them and continue to cook them until the second side begins to blacken, another 15-25 minutes. (Depending on the heat of your grill, these times may vary.) Chances are, your peppers will be done before the onion and eggplant. If this is the case, remove them from the heat and place them on a plate. If using the oven, if after the vegetables are soft, they are not yet charred, turn on the broiler to give them a bit of color. (But watch them closely, the broiler works FAST!)
- Once the vegetables are soft and the skins are toasted, remove them from the heat and place them in a bowl. Cover them with a kitchen towel and set them aside to cool, 10-15 min.
- Once they are cool enough to handle, peel the skins off of the eggplant and peppers and remove the seeds. Tear or slice the vegetables into strips.
- Place the sliced vegetables into a serving bowl or platter. Add 1-2 tablespoons of olive oil and the salt. Finish with a splash of sherry vinegar, if desired.
- Serve with bread as an appetizer or as a side dish to meat or fish.
Nutrition Information
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Serving
5portions
Calories
99kcal
(5%)
Nutrition Facts
Serving: 5people
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Serving | 5portions | |
| Calories | 99kcal | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
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