Escalivada with Lemon Parsley Vinaigrette
Published by Robert Rose
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
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
Taste and Textureherby, juicy, savory, sharp, smoky, tart
Type of Dishvegetable
- 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
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.
1999, 2007 Kathleen Sloan-McIntosh