Escalivada style roasted vegetables | ||||
âEscalivadaâ |
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Ingredients for 6 people:4 small aubergines 3 red peppers A bunch of scallions 2 garlic cloves 6 tablespoons of olive oil Salt to taste Preparation:Wash the aubergines, the peppers and the scallions, and put them on a baking tray with a drizzle of oil. Put them in a preheated oven, at medium temperature, for 35-40 minutes. When the vegetables are roasted, peal the peppers, remove the seeds and cut them into slices. Cut the aubergines into thick slices and the scallions in half long-ways Put the vegetables on a platter, season and sprinkle with chopped raw garlic and olive oil. Serve warm or cold. | ||||
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