Baked or Grilled Escalivada

Ok guys. This one will take more time but less work than the previous ones. It's perfect to eat with toasted bread or with red meat or fish.

Since the name of this dish comes from the Catalan word escalivar, meaning “to roast over ashes or embers,” it is traditional to cook this over a real flame. If you can’t though, you can bake these in the oven with good results as well.

Ingredients

• 4 small eggplants
• 4 spring onions or large scallions
• 4 red bell peppers
• 3 tomatoes
• Extra virgin olive oil or brushing, plus 1/3 cup
• 2 cloves garlic, thinly sliced
• Salt and peper to taste

Preparation

Prepare a hot fire in a charcoal grill or preheat the oven to 175 degrees. Brush the eggplants, onions, bell peppers and tomatoes with olive oil. If using a grill, place the vegetables envolved in tinfoil directly over the fire and grill, turning frequently, for 15 to 30 minutes, or until the skins blacken and the vegetables are tender. The variation in timing depends on the heat of the fire, and some vegetables, such as the tomatoes, may be ready before the others. If using an oven, arrange the vegetables on a rimmed baking sheet or in a roasting pan and roast, turning every 10 minutes, for 30 minutes, or until the skins blacken and the vegetables are tender.

Remove the vegetables from the grill or oven, wrap in foil and let cool for about 1 hour.
Unwrap the vegetables. Peel the eggplants, peppers, and tomatoes, and peel away the outer layer of the onions. Split the bell peppers in half, discard the seeds and stems, and cut lengthwise into strips not too wide. Transfer to a bowl. Trim the stems from the eggplants and core the tomatoes, and then cut them into strips of the same size as the pepper strips and add to the bowl. Trim the onions, cut into rings, and add to the bowl along with the garlic.

Add the 1/3 cup olive oil, season with salt, and toss to mix well. Serve at room temperature.

Enjoy!