Just a gorgeous way of cooking and serving roasted vegetables. It’s is a hugely colourful Spanish version of the French ratatouille, and can be eaten as an appetiser, salad, or vegetable accompaniment to other foods. You can serve over salad greens with grilled focaccia or on bruschetta. This makes quite a lot. You could halve the recipe.
Escalivada: Spanish Roasted Mediterranean Vegetables
|2 eggplants, unpeeled||4 capsicums – red, yellow and/ or green||2 large onions – white, brown or red|
|2 heads of garlic, unpeeled||3 tomatoes, unpeeled|
|Dressing||salt and freshly ground black pepper||1 – 2 Tblspn good sherry or balsamic vinegar|
|2 Tblspns chopped parsley||8 Tblspn extra virgin olive oil|
Put with a little “x” in the skin of the tomatoes opposite the cores. Brush all vegetables with olive oil – about 2 or 3 Tblspn in all. Lay in a shallow baking dish and bake in a 180 C oven for 45 minutes or until well blistered and roasted, slightly browned and the flesh slightly collapsed. Turn once during the cooking. Remove vegetables as they reach the cooked stage – due to the different sizes of the vegetables, they might take different times to cook.
Cool the veggies slightly, and peel them with your fingers, careful to retain any juices released by the veggies as you peel. Tear or cut the vegetables into pieces about 4 cms or so, slicing the onion and squeezing the garlic from its peels, just like you squeeze toothpaste. Cut the tomatoes into wedges.
Put the retained baking juices over heat and stir up any caramelised sediment. Add the remaining olive oil and the vinegar, stir and strain into a bowl to remove any seeds. Season with salt and pepper and drizzle over the vegetables.