Recipe courtesy of Barcito
Escalivada
Total:
40 min
Prep:
15 min
Inactive:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
15 min
Inactive:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
15 min
Inactive:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 small eggplants
  • 4 small onions, halved
  • 4 red bell peppers
  • 2 tomatoes
  • 1/3 cup extra-virgin olive oil, for brushing, plus 1/4 cup high quality extra-virgin olive oil
  • 2 cloves garlic, minced
  • 3 tablespoons sherry vinegar
  • Salt
  • Grilled bread, for serving

Directions

Preheat the grill to high heat.

Brush the eggplants, onions, peppers and tomatoes with 1/3 cup oil. Grill the vegetables until the skins blacken and the vegetables are tender, turning every few minutes to ensure even cooking. Place in a container with a lid and let steam for 10 for 15 minutes. When cool enough to handle, peel the eggplants, peppers and tomatoes. Peel away the outer layer of the onions. Cut vegetable lengthwise into strips about 1 1/2 inches wide. Transfer to a bowl and mix in the vinegar, garlic and 1/4 cup oil. Season with salt and toss to mix well. Serve at room temperature on grilled bread.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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