Spanish Roast Vegetable Salad

Name: Spanish Roast Vegetable Salad (Escalivada)
Cuisine: Spanish
Ingredients: 2 red onions; 3 red peppers; 3 aubergines; 2 large baking potatoes; sea salt and freshly ground black pepper; 2 courgettes, cut into 2cm/¾-inch pieces; 10 basil leaves, torn; extra virgin olive oil; sea salt and freshly ground black pepper

Escalivada

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

This dish isn’t sure if it’s a salad or a stew but it is lovely both as an accompaniment to meat or fish and as a dish on its own. If you can cook the vegetables on an open fire or barbecue, so much the better, as the flavour will be much improved. Otherwise, roast them in a hot oven.

Ingredients

2 large baking potatoes
3 aubergines
3 red peppers
2

Europe
Spain
Side dish
Vegan

Method

Pierce the skin of each potato and aubergine 3 or 4 times with a fork or sharp knife. Place all the vegetables except the courgettes on a baking sheet and roast on the top shelf of an oven preheated to 220°C/gas mark 7, until they are cooked through and the skins are evenly coloured (o