Spicy Ash Roasted Vegetables Escalivada
Recipe Date:
September 17, 2021
Serving Size:
6
Cook Time:
04:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- 2 medium globe eggplant
- 2 medium zucchini
- 3 large red bell peppers
- 3 small Spanish onions (unpeeled)
- 12 Roma tomatoes
- 1 1/2 cups extra virgin olive oil, divided in half
- coarse sea salt
- freshly ground black pepper
- 1/2 tsp Aleppo pepper or Piment d’Esplette or hot pepper flakes
- 1/4 cup chopped fresh Italian parsley leaves
- 1 tsp minced garlic
- sherry vinegar
Directions
- In a large bowl, toss eggplant, zucchini, red peppers, onions and tomatoes with half of the olive oil. Season liberally with coarse sea salt, black pepper and Aleppo pepper flakes.
- Rub with gloved hands to coat evenly.
- Wrap each vegetable individually in heavy duty aluminum foil.
- Once you have finished grilling your meal and only smoldering coals remain, place the foil-wrapped vegetables directly on coals. Pile some coals on top of the foil packages.
- Place lid on grill and let cook until vegetables are completely tender, about 2-4 hours.
- Remove the vegetable packages from the coals and unwrap.
- Peel and discard the skins of the eggplant, pepper, onion and tomatoes. Remove and discard the seeds of the peppers and the eggplant.
- Roughly chop the vegetables and place in a medium size bowl. Stir in the remaining olive oil, chopped parsley and minced garlic.
- Season to taste with sea salt, black pepper and Aleppo pepper, or substitution. Drizzle with sherry vinegar to taste.
Serve on crusty bread, crackers, flatbreads, grilled poultry or fish.
