Escalivada (Catalan Roasted Vegetables)
Try this Escalivada (Catalan Roasted Vegetables) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- salt
- 1 small onion
- bread for serving
- 2 bell peppers (i like one red and one yellow)
- 1 medium eggplant (look for a firm one with taut skin)
- 1/2 cup olive oil plus more for drizzling
- sherry vinegar
- Carbohydrate 2.63793975 g
- Cholesterol 0 mg
- Fat 6.77831500570612 g
- Fiber 0.474125013113022 g
- Protein 0.3131245 g
- Saturated Fat 0.943835000787901 g
- Serving Size 1 1 Serving (54g)
- Sodium 2.82340000011412 mg
- Sugar 2.16381473688698 g
- Trans Fat 0.190525000154522 g
- Calories 74 calories
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.
