Escalivada

Catalan Roasted Vegetables

Preparation info

  • Difficulty

    Easy

  • Serves

    4 to 6

    , plus leftovers

Appears in

Ingredients

  • 2 large aubergines
  • 2 or 3 large mild onions
  • 4 red peppers
  • extra-virgin olive oil seasoning

Method

Slice the aubergines and onion about 1 cm (β…“ inch) thick, leaving the skin. Quarter the peppers, and remove the seeds and white pith.

Brush the vegetables and the roasting tin with olive oil, and roast the vegetables until they are soft.

Skin the peppers, and remove the skin from the onion slices.

Put the vegetables in a shallow bowl, and pour on more olive oil. Season lightly, and let the flavours blend for at least an hour or so before serving. You can add a splash of sherry vinegar, if you like, but I prefer the wine-friendly mellowness of the vegetable juices as they are.

Loading
Loading
Loading