Escalivada (Roasted Vegetables)
A simple yet flavorful dish of roasted vegetables, perfect as a side or light meal.
Ingredients
- 1 large Eggplant
- 2 medium Red Bell Pepper
- 1 medium Onion
- 3 tablespoons Olive Oil
- 2 cloves Garlic
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 tablespoon Sherry Vinegar
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2Prick the eggplant and bell peppers with a fork.
- 3Place the eggplant, bell peppers, and onion directly on the oven rack.
- 4Roast for 45 minutes, or until the vegetables are soft and the skins are charred, turning occasionally.
- 5Remove from the oven and let cool slightly. Peel the skins from the vegetables and discard the seeds from the bell peppers.
- 6Slice the vegetables into strips and place them in a bowl.
- 7Drizzle with olive oil and sherry vinegar. Add minced garlic, salt, and pepper.
- 8Serve warm or at room temperature.
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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