Spanish Grilled Vegetables (Escalivada)

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Spanish Grilled Vegetables (Escalivada)

 

1 eggplant, about 1 lb.

2 red bell peppers, seeded

2 green bell peppers, seeded

2 tomatoes

1 onion, peeled

1/4 cup extra virgin olive oil

2 tbsps. lemon juice

salt and freshly ground pepper to taste

 

Prick the eggplant several times with the tines of a fork. Place the vegetables

on a baking sheet and grill under a preheated broiler, turning frequently.

Remove the tomatoes once the skins have split, but grill the remaining

vegetables until fairly charred on all sides. Remove and cover with a cloth

until cool, reserving the accumulated liquid. Remove and discard the skins of

the eggplant, pepper, and tomatoes. Tear the eggplant and peppers into strips,

and cut the tomatoes and onion into wedges. Combine the vegetables and the

reserved liquid in a bowl. Add the olive oil, lemon juice, salt, and pepper, and

toss gently. Serve immediately or allow the vegetables to marinate for several

hours. Serves 4.

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