Spanish Grilled Vegetable Salad Escalivada Food

ESCALIVADA

Steps:

• Preheat the oven to 350 degrees. Use about half of the olive oil to rub all the vegetables and place them on a large baking sheet (the tomatoes should be cut side up and the garlic should be tucked underneath the other vegetables so it does not burn). Roast the vegetables, removing the tomatoes after about 15 minutes, the garlic after 30 minutes, the eggplants and peppers after 45 to 60 minutes (depending on their size), and the onions and potatoes after 1 hour. All the vegetables should be softened and golden. As the vegetables are cool enough to handle, peel the garlic and halve it lengthwise. Peel the eggplants and peppers and tear them into thin strips with your fingers.
• Arrange all the vegetables on a large round platter, making an attractive design with the colors. All the pieces should be small enough so that the mixture can be scooped up onto a croute. Season generously with salt and pepper and sprinkle with lemon juice. Drizzle the remaining olive oil over the top and scatter on the parsley. If desired, sprinkle with goat cheese and chopped olives. Place the toasted croutes around the edge of the platter.

ESCALIVADA (EGGPLANT SALAD WITH ONIONS AND PEPPERS)

Steps:

• Preheat oven to 400 F (200 C). Place onions in small baking pan and rub with olive oil. Roast in oven for about 1 hour, until tender when pierced with a fork. Allow to cool enough to handle, then peel and slice ½ -inch (12 mm) thick.
• Meanwhile, using a fork, prick the eggplants in several places and place them in a separate baking pan. Add the tomatoes to the pan and place in the oven along with the onions. Roast the tomatoes until the skins blacken, about 15 minutes, let stand until cool enough to handle, then peel and cut into cubes. Continue roasting eggplants until soft but not mushy, about 45 minutes. Let cool, then peel and tear into large strips. Set aside to drain in a colander.
• Set oven to broil (grill). Stem, seed and remove ribs (pith) from bell peppers. Place, cut sides down, on a baking sheet. Broil (grill) until the skins blacken and blister. Remove from the broiler (grill), cover loosely with aluminum foil, and allow to cool for 10 minutes, and then peel away the skins. Cut into long narrow strips.
• In large bowl, combine onions, eggplants, tomatoes, and peppers. In small bowl, whisk together the 1 cup (8 fl ounce/250 ml) oil, lemon juice, and garlic. Season with salt and pepper. Add to eggplant mixture and toss to coat well. Taste and adjust the seasoning. Garnish with parsley and serve.

SPANISH GRILLED VEGETABLE SALAD / ESCALIVADA

Steps:

• 1. Preheat the grill to high.2. Peel the onion, leaving the root end intact, then cut through the root into 6 or 8 wedges. Cut the eggplant on the diagonal into 1/4-inch slices. Trim the leeks of the dark greens and roots, leaving only the white portion, then cut lengthwise in half and rinse well. Blot the leeks dry with paper towels. Trim the roots off the scallions. Brush the vegetables generously with olive oil and season with salt and pepper.3. When ready to cook, arrange the vegetables, including the bell peppers and celery, on the hot grate and grill, turning with tongs, until nicely browned, about 12 minutes in all. Transfer the vegetables as they are done to a cutting board to cool.4. When cool enough to handle, cut the roots off the onion wedges and thinly slice the onions crosswise. Cut the eggplant slices into 1/4-inch slivers. Scrape any burnt skin off the peppers, then stem, seed, and thinly slice. Cut the leeks, scallions, and celery into thin crosswise slices. Arrange the vegetable slices in separate piles on plates or a platter.5. Prepare the vinaigrette. Whisk together the vinegar and salt in a small bowl until the salt is dissolved. Whisk in the olive oil, parsley, and pepper (and additional salt, if needed) to taste. Spoon the vinaigrette over the vegetables and serve with lemon wedges.Serves 4 to 6