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Ingredients
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Vegetables
Oils and Seasonings
Method
Preparation
- 1
Prepare the Vegetables
Wash all the vegetables thoroughly under cold water. Cut the red and yellow bell peppers in half and remove the seeds. Cut the eggplant into thick slices (about 1 inch) and slice the onion into thick rings.
- 2
Season the Vegetables
In a large bowl, combine the eggplant slices and onion rings. Drizzle half of the extra virgin olive oil over the vegetables and sprinkle with salt and black pepper. Toss to coat evenly. Place the bell pepper halves skin side up on a baking sheet.
Cooking
- 3
Charbroil the Vegetables
Preheat your grill or grill pan over medium-high heat. Once hot, place the eggplant slices and onion rings on the grill. Cook for about 5-7 minutes on each side until they are tender and have nice grill marks. At the same time, place the bell peppers on the grill, skin side down, and cook for about 10-12 minutes until the skin is charred and the flesh is soft.
- 4
Drizzle with Olive Oil
Once the vegetables are cooked, remove them from the grill and arrange them on a serving platter. Drizzle the remaining extra virgin olive oil over the charred vegetables.
Serving
- 5
Serve
Allow the escalivada to cool slightly before serving. It can be served warm or at room temperature as a side dish or appetizer.
