Roasted Catalan-Style Vegetables
1 pound red bell peppers
Place the bell peppers, eggplant, onions, and garlic on a baking sheet and bake for 1 hour or until tender. Remove from the oven and cover the vegetables with a dish towel or transfer the vegetables to a paper bag and keep closed for 10 minutes.
1 pound eggplant
1 pound onions, in their skins
1 head garlic, in its skin
1/4 cup extra-virgin olive oil
Preheat the oven to 375.
Remove the charred skin of the peppers, and scrape out the seeds. Cut the flesh into strips. Remove the skin of the eggplant and but the flesh lengthwise into strips. Peel and chop the onions.
Arrange the roasted vegetables in a serving dish. Separate the baked garlic cloves from the papery skins and place in a food processor. With the machine running, slowly add the olive oil to make a paste, adding a pinch of salt. Drizzle the garlic purée on the vegetables and sprinkle with salt to taste.
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