in Spain

Oven-baked vegetables

Spread the love

Ingredients for 4 servings:

  • 2 small eggplants
  • 2 tomatoes
  • 2 bell peppers, red
  • 2 onions
  • 2 cloves garlic
  • 5 tbsp olive oil
  • 2 tbsp vinegar (wine vinegar)
  • Salt
  • pepper, black

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Escalivada

Preheat the oven to 180°C. Clean the eggplant and peppers and cut into large, long pieces. Peel, deseed, and halve the tomatoes, peel and slice the onions, and crush the garlic cloves. Layer the vegetables in an ovenproof dish, season with salt and pepper, and drizzle with olive oil. Bake in the oven for 25 minutes and serve warm. If the vegetables are to be eaten cold, stir in the vinegar after cooking and refrigerate.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Spicy Fitness Soup

Cucumber mousse