Escalivada

Ingredients

• •2 medium eggplant
• •3 large red bell peppers
• •1 large yellow onion, peeled and halved
• •3 tbsp olive oil
• •1 tbsp sherry vinegar
• •1 clove garlic, finely minced
• •2 tbsp fresh parsley, chopped
• •3/4 tsp salt
• •1/4 tsp black pepper

Directions

1. 1Heat oven to 425°F and place eggplant, bell peppers, and onion on a parchment-lined sheet pan.
2. 2Roast 35–40 minutes, turning the peppers once, until the vegetables are collapsed and deeply browned in spots.
3. 3Transfer peppers to a covered bowl for 10 minutes, then peel and seed them while the other vegetables cool.
4. 4Peel the eggplant if desired, then tear eggplant, peppers, and onion into long strips.
5. 5Arrange on a platter and drizzle with olive oil, sherry vinegar, garlic, salt, and black pepper.
6. 6Finish with parsley and serve at room temperature or chilled.

💡 Tearing the roasted vegetables into strips instead of chopping them preserves their silky texture and keeps the finished salad from turning mushy.

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