Latin American 50 min

Escalivada Catalana

Name: Escalivada Catalana
Total time: 50 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 2 large red bell peppers; 2 large eggplants; 2 large white onions, unpeeled; 4 cloves garlic, unpeeled; 4 tablespoons extra virgin olive oil; 2 tablespoons sherry vinegar; 1 tablespoon fresh thyme leaves; Flaky sea salt and black pepper; Crusty bread for serving

vegetarianveganhealthygluten-free

Ingredientsfor 2

180

Cal

Protein

22g

Carbs

10g

Fat

12 large red bell peppers
22 large eggplants
32 large white onions, unpeeled
44 cloves garlic, unpeeled
54 tablespoons extra virgin olive oil
62 tablespoons sherry vinegar
71 tablespoon fresh thyme leaves
8Flaky sea salt and black pepper
9Crusty bread for serving

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Instructions

1
Preheat oven to 425°F. Place the whole peppers, eggplants, onions, and garlic directly on a baking sheet. Roast for 45–50 minutes, turning peppers and eggplants halfway through, until the skins are completely charred and collapsed and the flesh is very soft.
2
Place the charred vegetables in a bowl, cover tightly with plastic wrap, and steam for 15 minutes — the steam makes peeling much easier.
3
Peel the peppers and eggplants, removing all charred skin and seeds. Tear the flesh into long, rustic strips by hand. Squeeze the garlic from its skin. Peel and slice the onions. Arrange everything on a platter.
4
Drizzle generously with olive oil and sherry vinegar. Scatter thyme leaves over everything. Season with flaky sea salt and pepper. Serve at room temperature with crusty bread. The dish can be made a day ahead and improves as it sits.