Escalivada
Smoky roasted peppers, eggplant, and onion dressed simply with olive oil.
- Prep
- 10 min
- Cook
- 60 min
- Total
- 75 min
- Active
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Cuisine
- spanish
Servings4
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Ingredients
Steps
Preheat the oven to 220°C (425°F).
Place the peppers, eggplant, and onion on a baking tray and roast for 45-60 minutes, turning once, until charred and soft.
Let the vegetables cool, then peel off the skins and remove the seeds from the peppers.
Tear the peppers and eggplant into strips and slice the onion.
Arrange on a platter and drizzle with olive oil, garlic, and sherry vinegar.
Season with salt and let sit for 15 minutes so the flavors blend.
Serve at room temperature with crusty bread.