Roasted Spanish Vegetable Salad Escalivada
A traditional Catalonian dish featuring roasted vegetables.
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- •a few Red peppers
- •some Auberginecut in half and scored
- •some Green onionscut off tops
- •a little Olive oil
- •a little Salt
- •as needed Goat cheese(optional)sliced
- •just a bit Mozzarella cheese(optional)for melting
- 1
Preheat the oven to the desired temperature.
5 min
- 2
Cut the aubergines in half, score them, and wrap in tinfoil with a little olive oil and salt.
5 min
- 3
Cut the tops off the green onions, drizzle with olive oil and salt.
2 min
- 4
Place all vegetables in the oven and roast for 60 to 90 minutes.
1h 30m
- 5
Check periodically and turn the vegetables as needed.
5 min
- 6
Once roasted, cover the peppers with film to sweat and make peeling easier.
10 min
- 7
Peel the skins off the vegetables and remove seeds from the peppers.
10 min
- 8
Cut the vegetables into thin julienne strips.
10 min
- 9
Drain excess water from the vegetables.
5 min
- 10
Season the vegetables to taste.
2 min
- 11
Serve with sliced goat cheese and a bit of mozzarella, either cold or hot.
5 min
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