Escalivada can be served on its own, or as a side dish. This is a beautifully colorful dish and an elegant addition to a dinner party.
Serves 4-6
- 3 red peppers
- 3 large tomatoes
- 2 small eggplants
- 2 onions
- 1/4 cup olive oil
- Salt to taste
Directions:
Wash, dry, and then brush all the whole vegetables with olive oil. Place vegetables on the grill (roasting on the grill is called "a la brasa’ in Catalan). If you don’t have a grill, you can use an oven.
Once the skins of the vegetables are blackened all over, remove from heat and place in a covered bowl or paper bag. Allow to cool, and the skins should loosen. Peel the skins off the vegetables and arrange on a platter. Dress in olive oil and salt to taste.
Loading ...
