Spanish-style Fire-Roasted Vegetables: Escalivada

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He relocated from Portland to Barcelona over fifteen years ago...and has become somewhat of an expert in the Spanish style of simple cooking. Robin Willis, author of "Bar Pinotxo ," stopped by to share a simple recipe. For more information about Robin Willis and his cookbook, click here.

Escalivada

Serves: A lot! Just scale up to serve more people

  • 2-3 large red bell peppers
  • 2- 3 medium onions (peeled)
  • 2 medium eggplants that are on the long and skinny side

Preheat oven to 350F

Place vegetables on a deeply-lipped cookie sheet and place on middle rack of the oven.

Leave it be for 45 minutes or longer. If the vegetables start getting a little black, flip them. Continue cooking until everything is very soft and liquid is issuing forth. Save this "juice."

Remove from oven and peel vegetables before eating.

Place on crusty bread slices and pour the vegetable "juice" on top -- along with olive oil and balsamic vinegar.