Grilled Vegetable Escalivada (Dairy & Egg-Free)

Instructions

1. 1Preheat your grill to medium-high heat, which is between 204.4-232.2°C (200-230°C).
2. 2Brush the 1 large eggplant, 2 large red bell peppers, 1 large yellow bell pepper, and 1 large red onion evenly with 3 tablespoons of olive oil. Place these vegetables directly onto the preheated grill.
3. 3Place the 3 medium Roma tomatoes on the grill alongside the other vegetables. Grill all the vegetables for 20-30 minutes, turning them occasionally with tongs, until their skins are visibly charred and blistered, and the vegetables feel tender when pierced with a fork.
4. 4Carefully remove all grilled vegetables from the grill and transfer them to a clean cutting board or platter. Allow them to cool for 10-15 minutes, which will make them easier to handle and peel.
5. 5Once cooled, peel the charred skins from the 1 large eggplant, 2 large red bell peppers, and 1 large yellow bell pepper. For the bell peppers, cut them in half lengthwise, then remove and discard the seeds and any inner white membranes. You do not need to peel the 3 medium Roma tomatoes.
6. 6Roughly chop the peeled 1 large eggplant, 2 large red bell peppers, 1 large yellow bell pepper, 1 large red onion, and 3 medium Roma tomatoes into bite-sized pieces, approximately 2.54 cm (2.5 cm) chunks. Transfer all the chopped grilled vegetables into a medium-sized bowl.
7. 7Drizzle the chopped vegetables with 1 tablespoon of sherry vinegar, then season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Gently toss everything together until well combined. Serve the Escalivada warm or at room temperature.

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