Escalivada (Smoky Slow-Roasted Vegetables)

Name: Escalivada (Smoky Slow-Roasted Vegetables)
Cook time: 2 h 15 min
Total time: 2 h 15 min
Cuisine: European, Mediterranean, Spanish
Ingredients: 3 medium tomatoes, sliced; 2 small red onions, sliced into rounds and separated; 1 small eggplant, cut into 3-inch sticks; 1 small orange bell pepper, sliced; 1 small yellow bell pepper, sliced; 1 small summer squash, cut into 3-inch sticks; 1 small zucchini, cut into 3-inch sticks; 1 teaspoon sea salt, divided; 3 sprigs fresh parsley; 2 sprigs fresh thyme; 1 bay leaf; 4 cloves garlic, divided; ⅓ cup extra-virgin olive oil; 2 tablespoons Banyuls vinegar or 1 tablespoon each balsamic and red-wine vinegar

Instructions

Cook:2h 15min

This vegan side dish is traditionally served at room temperature with grilled meat or fish, but feel free to double your portion and eat it as a vegan entree with crusty bread for dipping in that garlicky, flavor-packed olive oil. The name for this combination of roasted vegetables comes from the Catalan escalivar, meaning to cook in ashes, though most folks these days use an oven or grill to put some char on their veggies.

Updated at: Sun, 26 Mar 2023 08:27:25 GMT