Escalivada — Roasted Vegetables
Main Dishes • Spanish
Description
You can use a fresh mixture of vinegar with oil and garlic to drizzle over the escalivada before serving, as the dressing left after the vegetables may have too strong a smell of pepper and eggplant.
Ingredients
- Red Wine Vinegar 6 tablespoons
- Orange Bell Peppers 2 pieces
- Eggplants 3 pieces
- Onion 1 head
- Salad Potatoes 4 pieces
- Olive Oil 10 fl oz
- Tomatoes 2 pieces
- Garlic 1 clove
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Place the peppers, eggplants, onion, and potatoes — washed but unpeeled! — in a baking dish, add half of the oil, and bake for 25 minutes at 390°F. Then carefully turn the vegetables, add the tomatoes, and bake for another 20 minutes.
Step 2
Remove the dish from the oven and let the vegetables cool until they can be handled. Then halve the peppers, remove the stem and seeds, and cut them into strips. Peel the eggplants and cut them into strips as well. Cut the onion into wedges. Peel the tomatoes and chop them. Combine all the vegetables in a large bowl.
Step 3
Mix the remaining oil with the vinegar, drizzle the dressing over the vegetables, and season with salt and pepper.
Step 4
Cut the potatoes in half, scoop out the flesh with a teaspoon without damaging the skin, chop the flesh, season with salt and pepper, and return it to the skins.
Step 5
Escalivada can be served on one large platter, surrounding the potatoes with the other vegetables, or on individual plates, dividing the vegetables evenly.
Step 6
Chop the garlic, mix it into the remaining dressing in the bowl, and drizzle this mixture over the vegetables before serving.
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