Escalivada, Roasted Vegetable Salad

Name: Escalivada, Roasted Vegetable Salad
Total time: 3600 s
Yield: Serves 6 servings
Ingredients: 3 eggplants; 4 red bell peppers; 2 sweet onions; 1-2 tomatoes; Extra virgin olive oil; Salt

F Mateo @franmateoz

The first time I tried this was in Catalonia, but I'm not sure where it originally comes from. It's a healthy, delicious, and easy-to-make dish that can be served as a starter or a side.

F Mateo @franmateoz

The first time I tried this was in Catalonia, but I'm not sure where it originally comes from. It's a healthy, delicious, and easy-to-make dish that can be served as a starter or a side.

Saved

Ingredients

60 minutes

Serves 6 servings

3eggplants
4red bell peppers
2sweet onions
1-2tomatoes
Extra virgin olive oil
Salt

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Steps

60 minutes

1

Wash the vegetables. Cut the eggplants in half. Peel the onions and cut them in half. Cut the tomatoes in half and leave the peppers whole. Generously drizzle with olive oil.
2

Place everything on a baking sheet and roast for 40 minutes at 385°F (195°C), using both upper and lower heat (no need to preheat).
3

After 40 minutes, remove the tomatoes (they cook faster than the other vegetables) and leave the rest in the oven for 10 more minutes. Remove from the oven and let cool. Once cooled, peel the tomatoes and peppers by hand, right on the baking sheet.
4

Slice the peppers into strips and remove the seeds (set aside the eggplants and onions). Strain the juices through a strainer to remove any pepper seeds. Then, use a spoon to scoop out the eggplant flesh and mix it with the juices.
5

In a bowl, combine the peeled tomatoes, peppers, eggplant, and chopped onion. Drizzle with extra virgin olive oil, add a little salt, and mix well. Adjust salt to taste. Let rest for 10 minutes before serving. If you like, you can add ground black pepper.
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