Roasted vegetable escalivada

Name: Roasted vegetable escalivada
Total time: 65 min
Yield: 3
Cuisine: Spanish
Ingredients: 350 g Aubergine; 350 g Bell pepper; 200 g Onion; 200 g Tomato; 30 g Olive oil; 8 g Garlic; 15 g Wine vinegar; 2 g Salt

Silky roasted aubergine, peppers and onion dressed with olive oil.

Estimated total time: 65 minutes3 portionsAbout 200 kcal per portion

Close view of roasted red pepper and aubergine strips — Photo: Emi Yañez · CC BY 2.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Image resized and JPEG encoded for website use.

Ingredients for 3 portions

350 g Aubergine
350 g Bell pepper
200 g Onion
200 g Tomato
30 g Olive oil
8 g Garlic
15 g Wine vinegar
2 g Salt

Method

Heat oven to 220°C. Prick aubergine all over and place with whole peppers, quartered onion and halved tomatoes on a tray.
Roast for 40–50 minutes, turning peppers and aubergine halfway, until collapsed and lightly charred.
Place peppers in a covered bowl for 10 minutes. Peel and deseed them; peel aubergine and cut all vegetables into long strips.
Mix oil, crushed garlic, vinegar and salt and spoon over vegetables. Serve warm or at room temperature.

This is a home-cooking version. Accompaniments not listed are excluded from the calorie estimate. Check packaged ingredients for brand-specific allergens.

Escalivada

Allergens and ingredient checks

Listed allergens: sulphites. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Spain.info · roasted aubergine and peppers

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