Vegetables & legumes
Catalan escalivada
Roasted and peeled vegetables, dressed with oil and garlic.
VegetarianVeganGluten-free
Ingredients
- 2 eggplants
- 2 red bell peppers
- 1 large onion
- 1 garlic clove
- 50 g extra virgin olive oil
- 700 g water
- Salt to taste
Step-by-step
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- Wash the eggplants and peppers and make a few cuts so they do not burst.
- Place the whole vegetables in the Varoma dish and the tray.
- Put the water in the mixing bowl and place the Varoma on top.
- Set 35 min/Varoma/speed 1 until they are very tender.
- Let cool, peel the vegetables and cut them into strips by hand.
- Put the garlic in the mixing bowl and chop 3 sec/speed 7. Add the oil and the salt and mix 5 sec/speed 4.
- Dress the vegetables with this mixture and let rest before serving.
Tips
- Escalivada tastes even better from one day to the next.
- Reserve the juice the vegetables release for the dressing.
- Serve on toast as an appetizer.
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