Difference between revisions of "Escalivada"
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# Wash all of the vegetables, dry and then coat in [[olive oil]] and [[salt]] to taste, and place on the grill. | # Wash all of the vegetables, dry and then coat in [[olive oil]] and [[salt]] to taste, and place on the grill. | ||
# Roast until the skins are blackened If you don’t have a grill, you can use an oven. | # Roast until the skins are blackened If you don’t have a grill, you can use an oven. | ||
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[[Category:Dinner Party Recipes]] | [[Category:Dinner Party Recipes]] | ||
[[Category:Eggplant Recipes]] | [[Category:Eggplant Recipes]] | ||
Latest revision as of 07:01, 14 July 2012
Description
File:Food-spain-recipes1-escalivada.jpg
Escalivada
Catalan roast vegetables. Escalivada can be served on its own (delicious with Romesco Sauce), or as an accompaniment to meat or fish dishes. This is a beautifully colorful dish and an elegant addition to a classy dinner party.
Ingredients
- 3 red peppers
- 2 small eggplants
- 2 onions
- 3 garlic cloves
- enough olive oil to coat vegetables generously
- 3 tomatoes
- salt to taste
Procedures
- Wash all of the vegetables, dry and then coat in olive oil and salt to taste, and place on the grill.
- Roast until the skins are blackened If you don’t have a grill, you can use an oven.
- Once the skins of the vegetables are blackened, remove from heat and place in a bowl. Cover and allow to cool.
- Then, peel all of the skins of the vegetables and arrange on a platter.
- Dress in more olive oil and salt to taste.
