Dairy-Free Escalivada with Toasted Bread
A Catalan dish of grilled vegetables, typically eggplant, bell peppers, onions, and tomatoes, drizzled with olive oil and served on toasted bread. This dairy-free version retains all the smoky flavor.
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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 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.
- 3Roast for 40 minutes, or until vegetables are softened and slightly charred. Turn vegetables halfway through cooking.
- 4Let vegetables cool slightly. Peel and seed the bell peppers and tomatoes. Roughly chop all vegetables.
- 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.
- 6Toast the bread slices. Top each slice with the escalivada mixture and serve.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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