Escalivada is one of the most popular Spanish appetizers, and for a good reason. It's very easy to prepare, but offers a surprisingly rich flavor that is guaranteed to please the crowds. On top of that, this dish is packed with olives' healthy fats, eggplant's phenolic compounds, and bell peppers' vitamin A and potassium.
- Preheat the oven to 450 degrees F (230 degrees C).
- Use some of the oil to lightly rub the eggplants and bell peppers. Place them on a baking sheet lined with aluminum foil. Roast for about 40 minutes, or until the skin blackened and vegetables are tender.(40 minutes)
- Place the bell peppers and eggplant in a large bowl and cover it with plastic or a plate. Set aside to rest for 10 minutes so that it’s easier to remove the skin.(10 minutes)
- Then gently remove the skins and seeds. Cut the vegetables into strips and place them in a clean bowl.(10 minutes)
- In a small jar, mix together the olive oil, minced garlic, salt, and pepper. You may add a tablespoon of Sherry vinegar, if you wish. Add the mixture to the bowl with vegetables and give it a good mix.(3 minutes)
- Enjoy on bread or crackers or a side dish.