← Back to Search Results
grilling Spanish
Escalivada with Lemon Parsley Vinaigrette

Photo by: Mark Shapiro
Comments: 0
 

Recipe

Escalivada refers to roasted vegetables in Spain where an oven-roasted version of this dish is a very popular tapas item. Grilling the eggplant, peppers and zucchini gives them additional appeal. It’s wonderful with lots of crusty bread to mop up the juices.

Yield: Serves 4 to 6

Ingredients

  • 1 small eggplant, trimmed and sliced crosswise
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 medium red onion, peeled and cut into wedges
  • 1 zucchini, sliced lengthwise
  • Olive oil
  • 3 tbsp (45 mL) extra virgin olive oil
  • 1/3 cup (75 mL) fresh lemon juice
  • 2 tbsp (25 mL) chopped fresh parsley
  • 1 tbsp (15 mL) chopped fresh thyme
  • Salt and freshly ground black pepper

Directions

Preheat grill to medium-high

1. Brush eggplant, red pepper, green pepper, red onion and zucchini with a little olive oil. Place skin-side down on grill. Cook vegetables for 6 to 15 minutes or until tender and lightly charred, turning and brushing with olive oil.

2. Using tongs, transfer eggplant, onion and zucchini to a serving platter. Transfer peppers to a cutting board; let cool. When ready to handle, halve and seed peppers. Cut into quarters; transfer to platter.

3. In a small bowl, whisk together olive oil, lemon juice, parsley, thyme, salt and pepper. Pour over grilled vegetables. Serve immediately.

Notes

Slide a couple of watersoaked toothpicks through the sliced onion to keep in place on the grill.


© 1999, 2007 Kathleen Sloan-McIntosh
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings,
1/8 teaspoon added salt per serving, and 1/2 teaspoon added olive oil per serving.

120kcal (6%)
22mg (2%)
58mg (97%)
45mcg RAE (1%)
347mg
22mg
2g
4g
4g
10g
0mg (0%)
296mg (12%)
1g (7%)
9g (14%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
raos-cookbook Rao's Cookbook
by Frank Pellegrino
mexican-everyday Mexican Everyday
by Rick Bayless
new-american-table New American Table
by Marcus Samuelsson
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
cook-with-jamie Cook with Jamie
by Jamie Oliver
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
martin-yans-china Martin Yan's China
by Martin Yan
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?