Pepita Aris

Escalivada

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Preparation info
  • Serves

    four

    • Difficulty

      Easy

Appears in
Recipes from My Spanish Grandmother: The Real Taste of Spain in 150 Traditional Dishes
Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

  • About

The Catalan name of this celebrated dish means “baked over embers” and, like many other barbecue dishes, it transfers very successfully to the oven. Cooking the vegetables in this way brings out their flavour magnificently.

Ingredients

  • 2-3 courgettes (zucchini)
  • 1 large fennel bulb
  • 1 Spanish onion

Method

  1. Preheat the oven to 220°C/425°F/Gas 7. Cut the courgettes lengthways into four pieces. Cut the fennel into similar-sized wedges. Slice the onion lengthways into chunks. Halve and seed the peppers, and slice thickly lengthways. Cut the squash into thick chunks. S

Photos