There is a delicious roasted vegetable dish from
the Catalan region of Spain called escalivada. It consists of
roasted eggplant, tomatoes, peppers and onions and is often served on crusty
bread as a tapas.
2 large eggplants
2 medium onions
2 bell peppers
Head of garlic
Salt and pepper
Slices of crusty bread
cut 2 large eggplants in half lengthwise, brush
the cut side with olive oil and place them cut-side-down on a large baking
sheet lined with foil.
Make a few small slits in the skin with a knife.
Peel 2 medium-sized onions, cut them in half and
place them on the baking sheet along with 2 bell peppers.
Cut the top off a head of garlic, drizzle a bit
of olive oil on it and wrap it in foil.
Place this on the baking sheet as well.
Sprinkle salt and pepper on the vegetables and
roast in a 400 degree oven for 1 hour.
Check the veggies after 30 minutes, flipping the
onions and peppers over.
After 1 hour, add 4 tomatoes,
cut in half, to the pan.
Drizzle olive oil on the tomatoes and sprinkle with
salt and pepper.
roasting the veggies for another 20 minutes or until they are softened and
If any of the veggies are done before the rest,
remove them from the oven and continue with the remaining vegetables.
all the veggies to cool so you can touch them.
the skin from the eggplant and the peppers.
eggplant will be smooth like a dip.
in the roasted garlic.
the peppers, onions and tomatoes into strips and toss them together.
Season with salt and pepper, and drizzle more
olive oil on top.
crusty slices of bread and spread the eggplant and garlic mixture on the bread,
topping it with the sliced peppers, onions and tomatoes.