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Starfield Vineyards

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Recipes

Spicy Ash Roasted Vegetables Escalivada

Spicy Ash Roasted Vegetables Escalivada
Recipe Date:
August 19, 2019
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.

Download a printable PDF of this recipe.

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