Escalivada (version II)
3 medium-size onions, unpeeled
Prepare a medium-hot fire in the grill.
2 green bell peppers
2 red bell peppers
1 medium eggplant
3 tablespoons extra-virgin olive oil
coarse salt and freshly ground pepper
Place the onions, peppers, and eggplant on the grill. Cover and grill until the vegetables are well browned and very soft, about 10 minutes for the peppers and 20 minutes for the onions and eggplant. Turn and rotate positions every 5 minutes or so. Remove the vegetables from the grill as they are done. Place the peppers in a plastic or paper bag to steam for 10 minutes to loosen their skins. Allow all the vegetables to cool to room temperature.
Peel and cut the grilled vegetables into 3-inch long thin strips. Arrange on a serving platter or in a shallow bowl, drizzle olive oil on top, and season with salt and pepper to taste.
Serve at room temperature accompanied with slices of French bread. The bread can be served fresh or lightly toasted on the grill, if the grill is still warm.
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