Roasted Vegetable Escalivada
Roasted Vegetable Escalivada is a traditional Catalan dish that showcases the delicious flavors of roasted vegetables. This dish is perfect as a side or a light main course, and it's a great way to enjoy the fresh produce of the season.
Ingredients
- 2 red bell peppers
- 2 eggplants
- 2 onions
- 3 tomatoes
- 4 cloves garlic
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the whole bell peppers, eggplants, onions, and tomatoes on a baking sheet.
- Roast the vegetables in the preheated oven for 45 minutes, or until the skins are charred and the flesh is soft.
- Remove the vegetables from the oven and let them cool.
- Peel the charred skin off the peppers, eggplants, and tomatoes, and remove the seeds from the peppers.
- Slice the vegetables into strips and arrange them on a serving platter.
- Drizzle the vegetables with extra virgin olive oil and season with salt and pepper.
- Serve the Roasted Vegetable Escalivada at room temperature as a side dish or appetizer.
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
- 3g
- Fat
- 7g
Supplies
Baking sheet Serving platter
Tools
Sharp knife Cutting board
Serving suggestions
Serve the Roasted Vegetable Escalivada with crusty bread and a glass of Spanish red wine for a complete Catalan experience.
Tips & tricks
Make sure to let the roasted vegetables cool before handling them to avoid burns.
Cost
$10