Spanish Grilled Vegetables (Escalivada)
The Catalonian dish known as escalivada gets its name from escalivar, meaning to char or roast in embers. For our version, we grilled an assortment of vegetables over high and low heat: the hot side added smoky char while the cooler side allowed the longer-cooking vegetables to become tender without scorching. Japanese or Chinese eggplants are slender and cook quickly; if you cannot find either variety, use small globe eggplant (sometimes called Italian eggplant), but cut them lengthwise into quarters rather than halves. We tossed the grilled and chopped vegetables with fresh tomatoes, garlic and sherry vinegar to add bright, pleasantly sharp notes. Serve as an appetizer along with crusty grilled bread or as a side to grilled meats or seafood.
tablespoons extra-virgin olive oil, divided
teaspoons sweet or hot paprika
01In a large bowl, combine 4 tablespoons of oil, the paprika, 2 teaspoons salt and ½ teaspoon pepper. Skewer the onion wedges with a metal skewer, piercing through the layers to keep the wedges intact. Slice the sides off the bell pepper, leaving behind and discarding the stem and core; trim off any ribs inside. Add the bell pepper, eggplant and scallions to the seasoned oil and toss. In a small bowl, toss the tomatoes with ½ teaspoon salt, the garlic, vinegar and honey; set aside.
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