- Servings : 4-6
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
Escalivada is a Catalan dish of roasted vegetables, traditionally cooked on a wood fire or barbeque but for this recipe we grill them in the kitchen oven. The main vegetables are bell peppers and aubergines with the addition of onion and garnished with black olives and anchovies. Escalivada can be used as a tapas or relish but it is probably best as a topping for toast and eaten as a snack.
- 1 large aubergine
- 2 red bell peppers
- 2 medium onions, unpeeled
- 1 garlic clove, finely chopped
- red wine vinegar
- extra virgin olive oil
- 4-6 slices white crusty bread
- 8-12 anchovy fillets
- 12-18 black olives
Preheat a grill to high.
Pierce the narrow end of the aubergine with a fork to prevent it from bursting. Halve the onions leaving the skins on. Place the aubergine, onion halves and whole peppers under the grill and cook for 30 minutes, turning regularly.
When all the vegetables are cooked, leave them to cool then peel away the skins, discarding the stalks and seeds from the peppers.
Cut the aubergines and peppers into thin strips and break the onions into pieces. Put onto a plate and sprinkle with the chopped garlic, salt to taste and a little red wine vinegar and olive oil.
Toast the bread and pile the vegetables on top and garnish with the olives and anchovies. Serve straight away.