Escalivada (Roasted Vegetables)

Ingredients 2 small eggplants 2 red peppers 2 tomatoes 2 onions 2 garlic cloves salt, black pepper 5 Tbs olive oil 2 Tbs wine vinegar Cooking Time 1 hora Serves 4 Vegetarian-friendly yes Introduction Generally eaten as a side-dish for meat and fish. Directions Preheat the oven to 350 F. Clean and prepare the eggplants and peppers and cut them into large, long chunks. Skin the tomatoes, remove the seeds and cut the flesh into halves. Peel and slice the onions and crush the garlic. Put the vegetables in layers in an oven proof dish, season with salt and pepper and sprinkle with the olive oil. Cook in the oven for 25 minutes and serve warm. If the vegetables are to be served cold, mix in the vinegar after cooking and leave the dish to cool. Notes Wine Pairing: Codorniu NPU cuve Maria Cristina, cava DO Catalunya

 

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