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Escalivada with Lemon Parsley Vinaigrette

Updated February 23, 2016
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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.

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

Serves4 to 6

Cooking Methodgrilling

CostInexpensive

Moderate

Total Timeunder 30 minutes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course, side dish, tapas/small plates

Dietary Considerationdiabetic, egg-free, gluten-free, halal, healthy, high fiber, kosher, lactose-free, low carb, low cholesterol, low saturated fat, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentgrill

Mealdinner

Taste and Textureherby, juicy, savory, sharp, smoky, tart

Type of Dishvegetable

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

Instructions

Preheat grill to medium-high

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.

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.

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

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