Roasted Vegetables (espencat)
Roasted Vegetables (Espencat) is a traditional dish from Valencian cuisine that features a delicious combination of roasted bell peppers, eggplant, and tomatoes, seasoned with olive oil and salt. This simple yet flavorful dish is perfect as a side or as a topping for crusty bread.
Ingredients
- 2 red bell peppers, halved and seeded
- 1 large eggplant, sliced
- 4 ripe tomatoes, halved
- 3 tablespoons olive oil
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the bell peppers, eggplant, and tomatoes on a baking sheet.
- Drizzle with olive oil and sprinkle with salt.
- Roast in the oven for 30 minutes, or until the vegetables are tender and slightly charred.
- Remove from the oven and let cool for a few minutes.
- Peel the skin off the bell peppers and cut all the roasted vegetables into bite-sized pieces.
- Transfer to a serving dish and drizzle with a little more olive oil, if desired.
- Season with additional salt, if needed.
- Serve the roasted vegetables (Espencat) warm or at room temperature.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 3g
- Fat
- 7g
Supplies
Baking sheet Knife Cutting board
Tools
Oven
Serving suggestions
Serve the roasted vegetables (Espencat) with crusty bread or as a side dish for grilled meats or fish.
Tips & tricks
For added flavor, you can sprinkle the roasted vegetables with chopped fresh herbs, such as parsley or basil, before serving.
Cost
$8