Roasted Vegetables Spanish Style - Escalivada
Roasted Vegetables Spanish Style - Escalivada. These are perfect as a snack or appetiser or served as a side dish.
Serves 4 to 6
INGREDIENTS
2 bell peppers (I like one red and one yellow)
1 medium eggplant (look for a firm one with taut skin)
1 small onion
1/2 cup olive oil, plus more for drizzling
Salt
Sherry vinegar
Fresh crusty bread, for serving
METHOD
Preheat your oven to 350° F. Wash and dry your vegetables, rub them with olive oil, sprinkle them with a few pinches of salt, and wrap them in foil.
Place on a baking sheet, and roast for 2 hours. (Note: You can also just roast them, unwrapped, at 375° F for the same amount of time, or until they're all completely soft.)
Remove from the oven and let cool. Peel the skins off of the eggplant and the peppers. Slice your vegetables into 1/2- to 1-inch slices. Add a pinch of salt, drizzle generously with oil, and add a big splash of sherry vinegar -- start with a teaspoon or two, taste, and adjust to your liking. Serve with bread, cheese, meat, fish -- whatever you like, really.
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