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Escalivada (Grilled Vegetables)Escalivada

Grilled Vegetables

Prepare charcoal grill or preheat oven to 500-degrees F. Brush eggplants, onions, bell peppers and tomatoes with olive oil. If using a charcoal grill, place vegetables directly over fire and grill for fifteen to thirty minutes, turning frequently, or until skins blacken and vegetables are tender. If using an oven, arrange vegetables on a rimmed baking sheet or roasting pan; roast for about thirty minutes, turning vegetables every ten minutes, or until skins blacken and vegetables are tender. Remove vegetables from the grill or oven; allow to cool for about one hour. Peel the eggplants, peppers and tomatoes; peel away outer layer of onions. Split bell peppers in half; discard seeds and stems. Cut bell peppers lengthwise into strips. Transfer to a bowl. Trim stems from eggplants and core tomatoes; cut into strips and place in bowl with bell peppers. Trim onions and cut into rings; add to bowl with thinly-sliced garlic and mix with other vegetables. Add the 1/3 cup olive oil, season with salt to taste and toss to mix well. Serve.

 

*Escalivada image (C) Emi Yanez (2006). Used under the Creative Commons Attribution 2.0 Generic license, a freely licensed media file repository.

 

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