Escalivada
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Spanish · 60 min · vegetarian, vegan, gluten-free, dairy-free, low-carb
167 cal
3g protein
14g carbs
11g fat
per serving · estimated
Ingredients
- 2 red bell peppers
- 1 eggplants
- 1 red onion
- 1 garlic cloves
- 1/4 cup extra virgin olive oil
- 1/2 tbsp sherry vinegar
- to taste flaky sea salt
Method (tap to check — screen stays awake)
- Rub the whole peppers, eggplants, and onion with a little oil and roast at 400F for 40 minutes, turning once.
- Transfer the peppers to a covered bowl for 10 minutes to loosen the skins.
- Peel all the vegetables and tear the flesh into long strips, discarding seeds.
- Arrange on a platter and scatter with thinly sliced raw garlic.
- Dress with olive oil, sherry vinegar, and flaky salt.
- Serve at room temperature.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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