Appetizer for 5

Roasted Pepper Escalivada

Name: Roasted Pepper Escalivada
Total time: 70 min
Yield: 5 servings
Cuisine: Spanish
Ingredients: 2 red bell peppers; 1 eggplant; 1 onion; 1 1/2 tbsp olive oil; 1/2 tsp salt; 1 splash sherry vinegar (optional); crusty bread (optional)

Bell peppers, eggplant, and onion roast until tender, cool, and combine with olive oil and optional sherry vinegar.

$0.87per serving $

70 minstart to table

5servings

Spanish Vegetarian Vegan Dairy-free Low-carb Budget Appetizers Snacks Cold-weather comfort Winter

Ingredients

2 red bell peppers
1 eggplant
1 onion
1 1/2 tbsp olive oil
1/2 tsp salt
1 splash sherry vinegar (optional)
crusty bread (optional)

Steps

Heat the oven to 425 F and line a large baking sheet with foil.
Place the peppers, eggplant, and onion on the sheet, then brush them with olive oil and sprinkle with salt.
Roast for 40 to 45 minutes, turning the vegetables halfway through, until tender and charred.
Cover the hot vegetables with foil for 10 minutes to loosen their skins.
Peel and slice the peppers, eggplant, and onion, then toss them with the remaining olive oil and sherry vinegar if using.
Let the vegetables cool for 10 minutes before serving with crusty bread if using.