Escalivada

Gourmet~Traveller

Cuisine: Spanish

Serves: 4

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Kitchen friendly view

By Andy Harris

Ingredients

2 tomatoes
1 green capsicum
2 red capsicums
2 aubergines
1 large onion
3 tbsp olive oil
2 cloves garlic, peeled and thinly sliced
2 tbsp red-wine vinegar

Preparation method

Serves 4

This recipe is from the April/May 2011 issue of Gourmet Traveller WINE.

Preheat a barbecue or cast-iron grill to medium heat. Brush the tomatoes, capsicums, aubergines and onion with 1 tbsp of oil.

Barbecue vegetables, turning frequently, for 10 minutes or until tender and blackened all over. Peel vegetables. Deseed the capsicums, cut into strips and transfer to a serving bowl. Deseed tomatoes, cut into pieces and add to bowl. Cut onion and aubergines into large pieces and add to bowl. Add garlic, remaining oil, vinegar and season generously with sea salt and freshly ground black pepper. Mix well and serve.

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