How To Make Escalivada Catalana
Add some tang into roasted veggies in this Spanish escalivada catalana recipe that serves olive oil and sherry vinegar-coated vegetables for a smoky bite.
- 2spanish onions
- 1red bell pepper
- 3largeripe tomatoes
- ¼cupspanish extra virgin olive oil
- ½tbspsherry vinegar
- salt,to taste
- white pepper,to taste
Heat the oven to 400 degrees F.
Take all the vegetables and, using a brush, coat them with a thin film of olive oil. Place them in a baking tray or in a terracotta casserole, and roast the vegetables for 40 minutes.
Remove the eggplant, pepper, and tomatoes and set aside. Leave the onion in the oven for another 15 minutes until it too is soft. Remove and set aside.
By now the skins of the vegetables will be soft and loose. When cool enough to handle, peel the skins off the vegetables. Seed the pepper and remove the top. Remove the top of the tomato and the eggplant with a knife.
Using hands, tear the pepper into strips and the tomato into 3 or 4 pieces. Do the same to the eggplant. With a knife, slice the onion into rings.
Mix the vegetables together and place them in a serving dish. Cover them with olive oil and sherry vinegar.
Sprinkle with salt and pepper and serve. Enjoy!
- Calories: 208.90kcal
- Fat: 14.13g
- Saturated Fat: 1.98g
- Monounsaturated Fat: 9.92g
- Polyunsaturated Fat: 1.65g
- Carbohydrates: 20.17g
- Fiber: 7.18g
- Sugar: 11.77g
- Protein: 3.34g
- Sodium: 837.00mg
- Calcium: 41.08mg
- Potassium: 741.39mg
- Iron: 0.97mg
- Vitamin A: 96.51µg
- Vitamin C: 61.43mg
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