Escalivada Amb Salsa Romesco (catalan-style Roasted Vegetables With Romesco Sauce)
Escalivada amb Salsa Romesco is a traditional Catalan dish featuring smoky roasted vegetables served with a rich and flavorful Romesco sauce. This dish is perfect as a side or a light main course, and it's a great way to enjoy the bounty of summer vegetables.
Ingredients
- 2 large eggplants
- 3 red bell peppers
- 2 large onions
- 4 ripe tomatoes
- 4 garlic cloves
- 1/2 cup almonds
- 2 slices of bread
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the whole eggplants, red bell peppers, onions, and tomatoes on a baking sheet. Roast in the oven for 45 minutes, or until the vegetables are charred and tender.
- While the vegetables are roasting, make the Romesco sauce. In a food processor, combine the garlic, almonds, bread, olive oil, and red wine vinegar. Blend until smooth. Season with salt and pepper to taste.
- Once the vegetables are done, remove them from the oven and let them cool slightly. Peel off the charred skin and discard. Slice the vegetables into strips and arrange on a serving platter.
- Serve the roasted vegetables with the Romesco sauce on the side, or drizzle the sauce over the vegetables before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 7g
Supplies
Baking sheet Foil Food processor Serving platter
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serving suggestions: Enjoy the Escalivada amb Salsa Romesco with crusty bread and a glass of red wine.
Tips & tricks
Tips: Make extra Romesco sauce to use as a dip for raw vegetables or as a spread for sandwiches.
Cost
$12