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.

Roasted Vegetables (espencat)

Ingredients

  • 2 red bell peppers, halved and seeded
  • 1 large eggplant, sliced
  • 4 ripe tomatoes, halved
  • 3 tablespoons olive oil
  • Salt to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place the bell peppers, eggplant, and tomatoes on a baking sheet.
  3. Drizzle with olive oil and sprinkle with salt.
  4. Roast in the oven for 30 minutes, or until the vegetables are tender and slightly charred.
  5. Remove from the oven and let cool for a few minutes.
  6. Peel the skin off the bell peppers and cut all the roasted vegetables into bite-sized pieces.
  7. Transfer to a serving dish and drizzle with a little more olive oil, if desired.
  8. Season with additional salt, if needed.
  9. 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