I am in love!
I want to put these vegetables on everything! And yes, we were continuing our Spanish theme from Passover.
It was so simple. Rub on some oil, sprinkle with salt, wrap in aluminum foil, then bake. Unwrap, peel, chop and sprinkle with olive oil, salt and sherry vinegar. And, ta da! A bowl full of deliciousness!
I had made a stuffed sourdough flatbread- what a perfect base for the vegetables, and a fabulous lunch (or breakfast).
Escalivada (Catalan Roast Vegetables)
from Food 52
2 bell peppers (preferably one red and one yellow)
1 medium eggplant
1 small onion
Olive oil (about 1/2 cup or so)
Bread, for serving
Preheat the oven to 350° F.
Wash and dry the vegetables, rub them with olive oil, sprinkle them with a few pinches of salt, and wrap them in foil. Place on a baking sheet, and roast for 2 hours.
Remove from the oven and let cool.
Peel the skins off of the eggplant and the peppers. Slice the vegetables into 1/2- to 1-inch slices.
Add a pinch of salt, drizzle generously with oil, and add a splash of sherry vinegar — start with a teaspoon or two, taste, and adjust to your liking.
Serve with bread, cheese, meat, fish, eggs, or just eat them!
Serves 4-6 as an appetizer or part of a lunch.