Recipe by Lori Ross
Roasted or Grilled Marinated Vegetables
Escalivada comes from the Catalan word escalivar, which means "to char", because the vegetables were traditionally cooked whole over embers of a fire. A grill or
roasting in a hot oven is ideal for making this dish. Escalivada may serve as an entrée with crusty bread or as an accompaniment to a main course. Serve warm or at room temperature.
1 red bell pepper
1 medium eggplant
1 large Spanish onion
3 large ripe tomatoes
¼ cup olive oil
½ tbsp sherry vinegar
Salt and pepper to taste
Brush whole vegetables with olive oil and lay in a shallow baking pan. Cook in oven or grill at 400 degrees for 40 minutes, then remove eggplant, pepper and tomatoes and set aside. Leave the onion in the oven for 20 minutes more.
When cool enough to handle, peel the vegetables with your fingers (peels will be soft and loose) being careful to retain any juices as you peel them. Seed the pepper, cut off tops of tomatoes and eggplant and peel and trim the ends of onion. Using your hands or a knife, tear or cut the vegetables into small strips. Slice the onion into rings and mix vegetables and place in serving dish. Dress with remaining olive oil and sherry vinegar; salt and pepper to taste.
Variations: Use different colored peppers and experiment with vegetable combinations you like, such as:
Roasted Ratatouille: Eggplant, zucchini, peppers, onions, tomatoes and garlic
Roasted Fennel, Garlic and Olives
Roasted Leeks and Mushrooms
Roasted Eggplant and Tomatoes
Roasted Lemon, Asparagus and Garlic