Artichoke escalivada

Name: Artichoke escalivada
Ingredients: 2 red peppers, deseeded, cut into quarters; 1 yellow pepper, deseeded, cut into quarters; ½ aubergine, cut into 1cm slices; 75 ml olive oil; 75 g baby artichokes in oil, drained, halved; 50 g sunblush tomatoes in oil, drained; 1 tbsp balsamic vinegar; 1 tbsp chopped fresh flat-leaf parsley; 1 garlic clove, crushed; 1 tsp lemon juice; 1 tsp pine nuts, toasted

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Ingredients

2 red peppers, deseeded, cut into quarters
1 yellow pepper, deseeded, cut into quarters
½ aubergine, cut into 1cm slices

Side dish
Gluten-free
Vegan

Method

Preheat a grill at its highest setting. Arrange the peppers and aubergine slices on a grill pan, drizzle with the olive oil, and grill until the skins are charred and tender.
Remove the peppers to a bowl and cover with a plate or clingfilm to steam for 5 minutes.
Remove the cover and, when cool, peel them to remove the skins. Cut the peppers into strips