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Foraging with Alexis Nikole Nelson.
The Catalonian dish known as escalivada is a medley of grilled vegetables—typically eggplant, sweet peppers, onions and tomatoes—all of them finished with a glug of olive oil before serving. The name comes from the verb escalivar, meaning to char or roast in embers. For an easy all-season rendition, we roast the vegetables in a hot oven and cut them into pieces after they’re tender and lightly caramelized. A final toss with sherry vinegar adds nutty, woodsy notes and bright acidity. Serve this warm or at room temperature as a side to roasted meats or seafood or as part of a tapas spread. Or, pile the vegetables onto crusty bread along with a sharp, aged cheese or a creamy, mild one.
medium red OR yellow OR orange bell peppers OR a combination, stemmed, halved and seeded
plum tomatoes, cored
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