Escalivada

Clarissa Jimenez
Escalivada is a typical dish from Catalonia and Valencia that is quite practical on hot days. You can eat it alone or accompany it with meats, fish, bread, etc. I like to prepare it and let it rest until the next day, because I have noticed that resting enhances the flavor.
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Ingredients
4
Servings
  • 2 red bell peppers
  • 2 tomatillos, ripe
  • 1 eggplant
  • 2 onions
  • 4 cloves garlic
  • 1/2 cups extra virgin olive oil
  • salt and pepper
Preparation
20 mins
50 mins
Low
  • Wash all the vegetables well.
  • Preheat the oven to 200°C.
  • Peel and chop the garlic.
  • Place the vegetables in the baking tray and add a good splash of olive oil.
  • Place the tray in the oven and let it cook for about 50 minutes to an hour, until the vegetables are well roasted.
  • Once the vegetables are roasted, take the tray out of the oven and let them cool a bit.
  • Peel all the vegetables and cut them into strips.
  • Place them in a tray and mix well, add salt and pepper, the garlic, and a splash of olive oil.
  • Serve at room temperature, or leave it in the fridge and serve cold.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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