VEGAN: Catalan Grilled Vegetables With Almond Sauce

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* Exported from MasterCook *

 

Catalan Grilled Vegetables With Almond Sauce

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 27

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers And Snacks Grilling

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large eggplant -- (about 1 pound)

2 medium red bell peppers

(about 6 ounces each)

2 medium yellow bell peppers

(about 6 ounces each)

2 tablespoons extra-virgin olive oil

16 pencil-thin asparagus spears -- up to 20

OR long green beans -- cooked and chilled

(optional)

peasant-style bread -- thin slices

lightly toasted -- (optional)

Salsa Romesco

(see separate recipe)

 

(Escalivada con Salsa Romesco)

 

MAKES 8 SERVINGS

 

From the Catalan verb escalivar, which means to " cook over hot embers, "

escalivada is a platter of grilled or roasted vegetables especially popular

in the Barcelona area of Spain as a tapa or first course in the

summertime. Often, the vegetables are simply dressed with a good, fruity

olive oil, red wine vinegar or lemon juice, and coarse salt. Here, they

are laid out in a colorful mosaic, waiting to be enthroned on toasted

slices of crusty peasant bread, then crowned with the greatest almond sauce

of all, Salsa Romesco. If the optional asparagus or green beans are

omitted substitute a green bell pepper for one of the yellow.

 

Prepare a medium-hot grill. Or preheat the oven to 450F (230C). Pierce

the eggplant in several places with the tines of a fork. Rub the eggplant

and peppers with the olive oil. Place directly on the grill. Cover and

cook, turning frequently with tongs, for 20 to 35 minutes, or until the

skins are blackened and the insides are soft. Or place on an ungreased

baking sheet and roast for 20 to 35 minutes. As the peppers finish

cooking, transfer to a paper bag, twist closed, and set aside for 20 minutes.

 

Carefully stem the eggplant, then cut in half lengthwise; drain, cut side

down, on several layers of paper towels. When the eggplant is cool enough

to handle, peel away and discard the skin. Cut each half into long thin

strips. Set aside. With your fingers or a small sharp knife, slip the

skins off the peppers. Cut each one lengthwise into quarters, removing

cores and seeds. Cut each quarter in half lengthwise.

 

To serve, arrange the eggplant and peppers attractively on a large platter,

separating and out-lining the vegetables with the asparagus spears, if

using, like a mosaic. Serve chilled or at room temperature with the

toasted bread slices, if using, and the Salsa Romesco passed separately

 

Advance Preparation: The roasted vegetables can be stored, covered, in the

refrigerator for up to twenty-four hours. Bring to room temperature or

serve chilled.

 

PER SERVING

 

Calories 201, Protein 4g, Total Fat 16g, Saturated Fat 2g, Cholesterol 0mg,

Carbohydrate 15g, Dietary Fiber 5g, Sodium 79mg

 

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