Escalivada – Spanish grilled vegetables

Ingredients for 4 servings:

• 4 eggplant(s)
• 4 red bell peppers
• 2 large onions
• 6 cloves garlic, thinly sliced
• 8 small tomatoes (plum tomatoes)
• some olive oil
• some sea salt, coarse
• possibly pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

tastes great as a side dish to all meat dishes

Preheat the oven to 200°C. Wash and dry the eggplants, cut lengthwise into approximately 2 cm thick slices, and season with salt. Peel and eighth the onion. Wash the bell peppers. Wash and halve the plum tomatoes. Finely slice the garlic. Place aluminum foil on a baking sheet and brush with olive oil. Dry the eggplant slices again and place them on the sheet, along with the whole bell peppers. Place the halved plum tomatoes on the cut surface, along with the onion eighths and garlic slices. Reduce the oven temperature to 180°C (top and bottom heat) and steam the vegetables for 40-50 minutes until soft. Turn several times – especially the bell peppers. If your oven has a grill function, grill the vegetables for the last 10 minutes. The grilled vegetables will be quite dark in some spots, but that’s exactly how it should be; only then will the typical flavor develop! Let the vegetables cool under a tea towel; the skins will come off more easily later. Peel the peppers and tomatoes and cut them into bite-sized pieces along with the eggplant. Arrange everything on a platter. Season with sea salt and pepper to taste, drizzle with olive oil, let marinate for about 15 minutes, and serve. The escalivada can be served lukewarm or cold. We like it best served cold with grilled food.