Escalivada

Spanish · 55 min · vegetarian, vegan, gluten-free, dairy-free, low-carb

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Ingredients

• 3 red bell peppers
• 2 aubergines
• 1 red onion
• 2 garlic clove
• 60 ml extra virgin olive oil
• 1 tbsp sherry vinegar
• to taste flaky sea salt

Method

1. Rub the whole peppers, aubergines, and onion with a little oil and roast at 200 C for 40 minutes, turning once.
2. Transfer the peppers to a covered bowl for 10 minutes to loosen the skins.
3. Peel all the vegetables and tear the flesh into long strips, discarding seeds.
4. Arrange on a platter and scatter with thinly sliced raw garlic.
5. Dress with olive oil, sherry vinegar, and flaky salt.
6. Serve at room temperature.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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