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ESCALIVADA - CATALAN ROASTED VEGETABLES

In essence this smoky salad is a combination of roasted vegetables. Top with salted anchovies and some black olives (optional).
READY IN

1 hour and a half

COOKING TIME

45 minutes

PREP TIME

15 mins

SERVES

Serves 4

ingredients

  • 2 aubergines
  • 2 medium red peppers or Navarrico piquillo pepper strips
IN STOCK
  • 2 medium onions
  • 2 medium tomatoes
  • 4 cloves of garlic
  • 4 tablespoons Brindisa Arbequina Olive Oil
IN STOCK
  • 1 tablespoon Unio Moscatel Vinegar
IN STOCK
  • Salt and pepper to taste
  • Chopped parsley to garnish

METHOD

  1. Heat the oven to 200º C/gas mark 6.
  2. Cut slits in the whole aubergines and place in a roasting tin with the whole red peppers, onions, tomatoes (optional) and garlic, coating them all well with 2 tablespoons of olive oil.
  3. Roast for about 45 minutes or until the skins have turned black - they should be charred on the outside and soft to touch. Then take the vegetables out of the oven until they are cool enough to handle.  
  4. Remove the skins carefully and cut the vegetables into rough strips, except 2 cloves of the garlic, and arrange in a serving dish.
  5. Mash 2 of the garlic cloves and combine with the rest of the olive oil, vinegar and seasoning to make a dressing and toss through the vegetables.
  6. Serve warm or allow to marinade in the fridge for a couple of hours, as you prefer. Scatter with some chopped parsley before serving.

ingredients

  • 2 aubergines
  • 2 medium red peppers or Navarrico piquillo pepper strips
IN STOCK
  • 2 medium onions
  • 2 medium tomatoes
  • 4 cloves of garlic
  • 4 tablespoons Brindisa Arbequina Olive Oil
IN STOCK
  • 1 tablespoon Unio Moscatel Vinegar
IN STOCK
  • Salt and pepper to taste
  • Chopped parsley to garnish

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