Escalivada
Smoky, tender roasted vegetables dressed simply with garlic, olive oil and sherry vinegar so each bite tastes of the grill and late-summer produce. Serve warm or at room temperature as a tapa, on bread, or alongside grilled fish.
1 ¼ lb eggplant, whole
2 red bell pepper, whole
3 roma tomato, whole
1 yellow onion, halved
1 tbsp olive oil
⅓ cup olive oil
2 tbsp sherry vinegar
2 clove garlic, minced
1 tsp sea salt
½ tsp black pepper, freshly ground
1 pinch smoked paprika
2 tbsp flat-leaf parsley, finely chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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