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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%)
 

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