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.
- 3 red peppers
- 3 large tomatoes
- 2 small eggplants
- 2 onions
- 1/4 cup olive oil
- Salt to taste
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.