Escalivada
Servings:
6
Prep Time:
15 minutes
Cook Time:
45 minutes
Difficulty:
Easy
Ingredients
- 2 whole Red bell pepper
- 2 whole Yellow bell pepper
- 1 large Eggplant
- 2 medium Zucchini
- 1 large Red onion
- 4 cloves Garlic
- 2 medium Tomato
- 100 ml Extra virgin olive oil
- 2 tbsp Sherry vinegar
- 1 tsp Fresh thyme
- 1 to taste Salt and pepper
Instructions
- Preheat oven to 400°F (200°C).
- Cut bell peppers in half, remove seeds.
- Cut eggplant and zucchini lengthwise into thick slabs.
- Cut onion into thick rings, crush garlic cloves.
- Arrange vegetables on baking sheets.
- Drizzle generously with olive oil, season with salt, pepper, and thyme.
- Roast for 40-45 minutes until vegetables are very tender and charred at edges.
- Remove from oven and let cool slightly.
- Cut roasted vegetables into strips or chunks.
- Place in serving dish, dress with remaining olive oil and sherry vinegar.
- Season to taste with salt and pepper.
- Serve at room temperature with crusty bread.