Marinated Roast Peppers

Name: Marinated Roast Peppers (Escalivada)
Cuisine: Israeli
Ingredients: 2 each large red, yellow and green peppers, halved and with pith and seeds removed; 2 each large red, yellow and green peppers, halved and with pith and seeds removed; 2 each large red, yellow and green peppers, halved and with pith and seeds removed; olive oil for brushing; 175 g (6 oz) fat black olives, pitted; 50 ml (2 fl oz) extra-virgin olive oil; 1 tablespoon fresh lemon juice; 2 large cloves garlic, crushed; 1 teaspoon sea salt; 10 grinds black pepper

Escalivada

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

This wonderful salad from the Sephardi cuisine is best made the day before to allow the dressing to be absorbed by the vegetables. Escalivada is its Catalan name. You can turn this dish into an interesting starter by adding 50 g (2oz) of roughly chopped anchovy fillets and a sprinkling of chopped fresh oregano.

Ingredients

2 each large red, yellow and green peppers, halved and with pith and seeds removed
olive oil for brushing
175

Method

Brush the pepper halves with olive oil and arrange side by side on a grill pan. Cook under a preheated, very hot grill until the skin has blackened. Leave covered with paper towels—the trapped steam will soften the skin and make it easy to peel off.

Peel all the peppers and cut into 1 cm (½ in) strips. Arrange in a shallow dish with the black olives.

Shake the dressing in