Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Escalivada
- Preparation and cooking time
- Total time
- serves 4
Ingredients
- 2 small aubergines
- 2 red peppers
- 2 small onions
- olive oil
- 2-3 cloves garlic, crushed
- a small handful parsley, chopped
- (optional) anchovies or goat’s cheese
Method
- STEP 1
Roast the vegetables whole, ideally by placing them over hot coals on a barbecue. Otherwise brush them with oil and grill them until the skin blackens and they are soft.
- STEP 2
When they are cooked, wrap the vegetables in newspaper so that they finish cooking in their own steam. This also makes the skins easy to remove.
- STEP 3
Once the vegetables are cool and peeled, slice the aubergines into long strips, remove the seeds from the peppers and cut into quarters, and cut the onions into quarters.
- STEP 4
Toss the salad together with the garlic, olive oil and sprinkle with sea salt and parsley. You can also cross each portion of escalivada with two anchovies, or add a slice of goat’s cheese and melt under the grill if you like.
