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Tuesday, April 29, 2014

escalivada: spanish roasted vegetables


I love that I can make this dish ahead of time and serve warmed back up in a gentle oven, or at room temp. Not so great fridge cold, in my opinion, although it can be done and some may like that. You can also roast veg on the grill (use a cast iron pan for the toms and garlic) so it's super easy for many occasions, or simply when you want to save the cool air in the house during hot summers.

Escalivada: Spanish roasted vegetables

2 red peppers
1 med eggplant
2 sm red onions
4 tomatoes
3 garlic cloves, unpeeled
3 Tbs olive oil
juice of 1 lemon (about 3 Tbs)
salt and pepper to taste

Preheat the oven to 425 F. You will need clean and dry vegetables, and a large baking tray.
Arrange the whole veg on the tray, rub the oil all over them, including the garlic and onions in their skins, and pop into the oven for 25 to 30 minutes at 400 F.

This pretty little thing is my cast iron garlic roaster. Not necessary, but a handy tool for anyone who enjoys the sweetly nutty softness of roasted garlic, as this keeps garlic separated in the oven, or in a conveniently safe location on the grill.


Once roasted, the now soft veg should still have their shape but skins will be peeling or charring off in places. Let them cool until you are able to handle them. Peel off the skins, chop the veg, mix together in a large bowl and season with the lemon juice and a sprinkling of course Celtic sea salt and fresh cracked black pepper to taste.


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