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  • Escalivada: Roasted Vegetables

    Ingredients

    Escalivada: Roasted Vegetables

    • Ingredients
      Amount
    • Yellow bell pepper, medium
      2 ea.
    • Red bell pepper, medium
      2 ea.
    • Onion, medium
      2 ea.
    • Eggplant, medium
      2 ea.
    • Fingerling potatoes
      16 ea.

    Dressing

    • Ingredients
      Amount
    • Lemons, grilled, juice of
      3 ea.
    • Honey
      ¼ cup
    • Spanish olive oil
      1 ½ cup
    • Salt
      as needed
    • Ground black pepper
      as needed

    Method

    Method

    1. Turn the grill on and when hot 450°F, place the vegetables on top. Allow them to get semi burned and switch sides until they are all completely charred. Once cool enough to handle, remove carefully the skin and the seed and slice in thin strips.Add bread and blend until very smooth.
    2. Boil the potatoes by covering them with just enough water adding 2 tablespoons of salt, bring to boil, reduce and wait until all the water evaporates.
    3. Once cool enough remove and rub the salt (if any attached to skin). Grill them just before serving dish.

    For the Dressing

    1. Place the lemons on the grill as well allowing them to barely chard the skin, remove and squeeze juice, mix with honey and Spanish olive oil, season with salt and pepper and drizzle over vegetables.
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