Escalivada

Ingredients

• 2 large red bell peppers
• 2 large eggplants
• 2 large zucchinis
• 1 large onion
• 4 tablespoons olive oil
• to taste salt
• to taste black pepper
• fresh herbs (such as parsley or basil) - for garnish

Step-by-step instructions

1. Preheat the oven to 400°F (200°C). Wash and pat dry the bell peppers, eggplants, zucchini, and onion.
2. Place the vegetables on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Roast for about 40 minutes, turning halfway, until the vegetables are tender and slightly charred.
3. Once cooked, remove from the oven and let cool slightly. Peel the skins off the peppers and eggplants, then slice all vegetables into strips.
4. Arrange the sliced vegetables on a serving platter, drizzling with additional olive oil and garnishing with fresh herbs before serving.

Serving suggestion

Serve escalivada at room temperature as a tapa, accompanied by crusty bread and a glass of Spanish red wine.

Nutrition per serving (estimated)

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