Escalivada (Catalan grilled vegetables) recipe
Enjoy the bold flavours of Spanish fare in this homestyle dish.
2 red capsicums, quartered
1 large onion, cut into wedges
50ml extra virgin olive oil
2 garlic cloves, finely chopped
2 tablespoons sherry vinegar (see note)
2 teaspoons ground cumin
1/4 cup chopped flat-leaf parsley
4 vine-ripened tomatoes, peeled, seeds removed, cut into wedges
Step 1 Preheat the grill to high.
Step 2 Brush the capsicum and onion with a little oil, then grill for 3-4 minutes, turning the onions once, until the capsicum skin blisters and blackens and the onion has softened.
Step 3 Place the capsicum in a bowl, cover with plastic wrap and set aside for 15 minutes to loosen the skin.
Step 4 Meanwhile, mix garlic, remaining oil, vinegar, cumin and parsley in a bowl, then season well with salt and pepper.
Step 5 Peel cooled capsicum, then slice thickly and toss with the onion, tomato and dressing. Leave to stand at room temperature for at least 30 minutes to allow the flavours to develop.
Available from delis and gourmet shops; substitute red wine vinegar.
delicious. - June 2010 , Page 82
Recipe by Valli Little
Photography by Brett Stevens
Posted by Eiman Baidoon
Labels: Grilled Vegetables