Here’s a tapa of the late summer harvest of grilled red peppers, onions, zucchini, eggplant and garlic. The dish has an obvious affinity with the Provençal ratatouille.
Escalivar in Catalan means “to roast over embers”. So prepare the vegetables for this warm salad on the grill rather than in the oven. Baking or grilling vegetables is one of the best ways to bring out the flavors of many late summer vegetables.
For 4 people
2 red peppers, seeded and cut into long strips
1 medium eggplant, halved and cut into wedges
1 medium zucchini, cut crosswise into 1 cm thick slices
2 onions, cut into wedges
1 whole garlic, cut into cloves with skin on
4 tbsp olive oil
salt and freshly ground black pepper
1 tbsp fresh rosemary needles, whole,
or 1 tsp dried rosemary
Serving
2 tbsp extra virgin olive oil
1/2 tbsp sherry wine vinegar
salt and freshly ground black pepper
chopped parsley
Light the grill or turn on the oven to 200°C. Prepare the vegetables and toss them with olive oil, salt, pepper and rosemary. Bake the different vegetables until they are tender and have dark, caramelized corners. Remove them as they become tender.
Place the vegetables separately on a large platter. While still warm, drizzle with virgin olive oil and sherry vinegar and sprinkle with salt, pepper and parsley. The dish can be made well in advance to allow time to fully integrate all the flavors. Serve with bread.
Bake the recipe
The recipe is from the cookbook LØG, written by Henrik Vilain and Ingo Schauser. The couple have written several cookbooks. What they have in common is that all recipes are developed in the kitchen of their finca and training center Garden of Lemons in the Lecrin Valley in Andalusia. Read more about the cookbook LØG.
More Spanish recipes from Garden of Lemons
Find recipes for more delicious dishes developed in the kitchen of the finca in Andalusia. There is both sweet and savory mixed in the three recipes with lemon. And from the Andalusian kitchen you’ll also find recipes with olives. Here are Croquetas with black olives and Grilled whole eggplants with capers, black olives and garlic cream.
