Summer EscalivadaSubmitted by: MAURMAUR
IntroductionSuper easy to make year round with seasonable veggies. This is the summer version. I like to serve it with crusty bread, hummus, and feta cheese.
The veggies can be either grilled or roasted; this recipe is for roasting. Super easy to make year round with seasonable veggies. This is the summer version. I like to serve it with crusty bread, hummus, and feta cheese.
The veggies can be either grilled or roasted; this recipe is for roasting.
-1 eggplant, trimmed and cut into 12-16 chunks
-3 bell peppers (1 yellow, 1 red, 1 green), quartered and seeded
-1 head garlic, and 2 extra cloves, finely chopped and put aside
-4 zucchini, halved lengthwise and cut into thirds
-1 fennel bulb, quartered
-2 red onions, peeled and quartered
-3-4 tomatoes, halved
-sugar (just a dash)
-salt & pepper to taste
-1/4 extra virgin olive oil
-dash of sherry vinegar or white wine vinegar
-2 tbsp fresh chopped parsley
-1 tbsp fresh chopped rosemary
The leftovers can also be used in omlettes or as sandwich and pizza toppings.
Put all of the veggies in a roasting pan. Add the oil, vinegar, salt, pepper, and sugar and mix the veggies to coat them all.
Roast the veggies for about 40 mins, turning once or twice. DO NOT handle the veggies too much - this will break them apart and make them mushy. You want the veggies to retain their shape and a little crunch. You can also grill the veggies instead of roasting them if you prefer.
When the veggies are out of the oven, move them to a serving bowl and sprinkle them with some extra chopped fresh garlic, the parsley, and the rosemary. Serve hot or cold with good crusty bread. Diners can spread the roasted garlic on the bread slices, then top with the veggies.
Serving Size: makes about 4-6 servings