Montado De Escalivada Recipe
Catalan roasted vegetables, labne yogurt
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Ingredients
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Vegetables
Labne Yogurt
Method
Roasting Vegetables
- 1
Prepare the Vegetables
Preheat your oven to 400°F (200°C). Wash and dry the red bell pepper, yellow bell pepper, eggplant, zucchini, red onion, and garlic cloves. Cut the bell peppers, eggplant, and zucchini into quarters. Slice the red onion into wedges and keep the garlic cloves whole.
- 2
Season the Vegetables
In a large mixing bowl, combine the chopped vegetables and garlic. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss well to ensure the vegetables are evenly coated.
- 3
Roast the Vegetables
Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly charred. Stir halfway through to ensure even roasting.
Making Labne Yogurt
- 4
Prepare the Labne
While the vegetables are roasting, prepare the labne. In a bowl, combine the plain yogurt with salt. Place a cheesecloth over a bowl and pour the yogurt mixture into it. Gather the cloth and twist to form a pouch. Let it drain in the refrigerator for at least 1 hour to achieve a thicker consistency.
- 5
Finish the Labne
After the yogurt has drained, transfer it to a serving bowl. Drizzle with olive oil and top with chopped fresh herbs. Mix well before serving.
Assembly
- 6
Serve the Dish
Once the vegetables are roasted and the labne is ready, arrange the roasted vegetables on a serving platter. Spoon the labne yogurt over the vegetables or serve it on the side. Garnish with additional olive oil and fresh herbs if desired.
