Roasted Peppers, Onion, and Eggplant

Escalivada

(2 votes)

3 large red bell peppers
3 small italian eggplants
(1 pound total), halved lengthwise
about 2 1/2 tablespoons extra-virgin olive oil
1 large sweet onion, halved through root end and cut into 1/2-inch wedges
sea salt

Preheat oven to 400°F.

Place whole peppers in one third of an oiled, large 1-inch-deep baking pan. Brush cut sides of eggplants with 1/2 tablespoon oil and arrange next to peppers in pan. Toss onion with 1 tablespoon oil and spread in remaining third of pan.

Roast vegetables, turning peppers occasionally, until skins of peppers blister on all sides, about 40 minutes. Transfer peppers to a bowl, cover, and let steam 10 minutes. Continue roasting eggplants and onion until tender and browned, 20 to 30 minutes more, and keep warm, covered.

Peel peppers and cut into 1/2-inch-thick strips, discarding stems and seeds. Season vegetables with sea salt and pepper. Serve eggplants topped with peppers and onion. Drizzle with remaining oil and season with sea salt.

Makes 6 servings.



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