Escalivada (Grilled Vegetables)
Escalivada is a traditional Spanish dish made from grilled vegetables. While that might not sound too exciting on the surface, prepare to have your mind blown by just how delicious some well cooked vegetables in a tangy, savory dressing can be.
- 2 red bell peppers
- 2 zucchinis sliced lengthwise into 1/2-inch-thick slices
- 2 eggplants sliced lengthwise into 1/2-inch-thick slices
- 12 cremini mushrooms cleaned and halved
- 2 leeks clean and halved
- 2 onions halved
- 1/4 cup plus 2 tbsp. olive oil
- Salt and pepper to taste
- 1/4 cup olive oil
- 3 tbsp. balsamic vinegar
- 1 garlic clove minced
- 1 tsp. fresh oregano chopped
Heat the barbecue to medium-high heat.
Brush some olive oil over each of the vegetables. Then, working in batches, grill the vegetables until tender and lightly charred all over. Try not to shift the vegetables too much so that they can form some nice grill marks:Red bell peppers: about 8 to 10 minutes. Let cool, remove seeds and skin and then slice into strips.Zucchini, eggplant, onion, leeks and mushrooms: 7 minutes.
Arrange the vegetables on a platter. Add salt and pepper to taste.
Whisk the olive oil, balsamic vinegar, garlic and oregano in a small bowl to blend. Add salt and pepper (careful not to over do it, since the vegetables will already be salted). Drizzle the dressing over the vegetables. The vegetables can be served warm or at room temperature.
Calories: 271kcal | Carbohydrates: 24g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Sodium: 22mg | Potassium: 908mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1915IU | Vitamin C: 72.1mg | Calcium: 75mg | Iron: 2.1mg