Dairy-Free Escalivada with Toasted Bread

Ingredients

• 1 medium Eggplant
• 2 medium Red Bell Pepper
• 1 medium Yellow Bell Pepper
• 1 large Onion
• 2 medium Tomato
• 4 tbsp Olive Oil
• 2 cloves Garlic
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 8 slices Crusty Bread

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Place eggplant, bell peppers, onion, and tomatoes on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper.
3. 3Roast for 40 minutes, or until vegetables are softened and slightly charred. Turn vegetables halfway through cooking.
4. 4Let vegetables cool slightly. Peel and seed the bell peppers and tomatoes. Roughly chop all vegetables.
5. 5In a bowl, combine the roasted vegetables with the remaining 2 tablespoons of olive oil and minced garlic. Season with salt and pepper to taste.
6. 6Toast the bread slices. Top each slice with the escalivada mixture and serve.

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