Escalivada : Spanish Roasted Vegetables
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serving Size: 4-6 people
Indulge in the rich flavours of Mediterranean cuisine with Escalivada, a rustic Catalan dish that captures the essence of summer. This delightful recipe combines smoky grilled vegetables – typically eggplant, red bell peppers, and onions – with a drizzle of olive oil and a dash of aromatic herbs.
The result is a harmonious blend of earthy, charred goodness that can be enjoyed as a side dish, a topping for crusty bread, or even as a filling for sandwiches. With its vibrant colors and robust flavors, Escalivada is a Mediterranean masterpiece that will transport your taste buds to sunny Spanish shores.
Ingredients
- 2x Yellow bell pepper, medium
- 2x Red bell pepper, medium
- 2x Onion, medium
- 2x Eggplant, medium
- 16x. Fingerling potatoes
- Salt as needed
Method:
STEP 1
Turn the grill on and when hot 450, place the vegetables on top. Allow them to get semi burned and switch sides until they are all completely charred. Once cool enough to handle, remove careful the skin and the seed and slice in thin strips.
STEP 2
Boil the potatoes by covering them with just enough water adding 2 Tablespoons of salt, bring to boil, reduce and wait until all the water evaporates. Once cool enough remove and rub the salt (if any attached to skin). Grill them just before serving dish.
STEP 3
Place the lemons on the grill as well allowing them to barely chard the skin, remove and squeeze juice, mix with honey and Extra Virgin Olive Oil from Spain, season with salt and pepper and drizzle over vegetables.
