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Escalivada—roasted peppers, eggplant, and onions
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Source: Classic Mediterranean
| 1 ½ pounds | red peppers |
| 1 ½ pounds | eggplant |
| 1 pound | onions in their skins |
| salt | |
| ¼ cup | extra-virgin olive oil |
| 1 clove | garlic, finely chopped |
Preheat the oven to 350 degrees. Place the peppers, eggplant, and onions on a baking sheet and bake for 1 hour, or until tender.
Remove the sheet from the oven and cover the vegetables with a dish towel. Leave for 10 minutes. Remove the blistered skin of the peppers and scrape out the seed. Cut the flesh into strips. Remove the skin of the eggplant and cut the flesh lengthwise into strips. Peel the onions and roughly chop the flesh.
Arrange the rosted vegetables in a serving dish. Sprinkle liberally with salt and olive oil,scatter over the raw garlic, and let cool before serving.
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