Catalonian Grilled Vegetable Salad (Escalivada) - The Big Carrot Community Market

Name: Catalonian Grilled Vegetable Salad (Escalivada) - The Big Carrot Community Market
Cuisine: European, Mediterranean, Latin American, American
Ingredients: 1/4 cup olive oil; 1 1/2 lbs eggplant, sliced; 2 red bell peppers; 1 red onion, cut into 1/2-inch thick rounds; 4 tomatoes, cut into 1-inch thick rounds; Salt and freshly ground black pepper; 2 tbsp finely chopped fresh parsley; 1 red finger chile, cut in paper-thin slices; 1 tbsp red wine vinegar; 1 tsp ground sweet paprika; 1 tsp salt; 1 clove garlic, puréed; 1/4 cup extra virgin olive oil

4 steps

Updated at: Sat, 03 Feb 2024 23:33:35 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories1326.3 kcal (66%)

Total Fat117 g (167%)

Carbs70.3 g (27%)

Sugars43.2 g (48%)

Protein13.5 g (27%)

Sodium3155.8 mg (158%)

Fiber28.6 g (102%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

¼ cupolive oil

1.5 lbseggplant

sliced

2red bell peppers

1red onion

cut into 1/2-inch thick rounds

4tomatoes

cut into 1-inch thick rounds

salt

freshly ground black pepper

2 Tbspfresh parsley

finely chopped

1red finger chile

cut in paper-thin slices

1 Tbspred wine vinegar

1 tspground sweet paprika

1 tspsalt

1 clovegarlic

puréed

¼ cupextra virgin olive oil

Instructions

Step 1

Brush olive oil over eggplant, bell peppers, red onion and tomatoes. Place on preheated barbecue and cook, turning occasionally, until nicely charred. When bell peppers are done, place in a bowl and cover with a plate. Set aside to sweat. When bell peppers are cool, lift off the skins, seed and cut into strips, reserving accumulated juices. When the onion is cool, cut the rounds into quarters.

Step 2

Dressing: In a small bowl, combine vinegar, ñora pepper and salt, stirring until salt is dissolved. Add garlic and reserved juices from roasted peppers. Whisk in oil.

Step 3

Arrange vegetables on a platter. Drizzle dressing over top.

Step 4

Season to taste with salt and black pepper. Sprinkle with parsley and finger chile. Set aside at room temperature until ready to serve.

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