Escalivada

Ingredients

Eggplant

1 large, sliced

Red bell pepper

1, halved and seeded

Onion

1 medium, peeled and quartered

Tomatoes

2 medium, halved

Olive oil

3 tablespoons, plus more for drizzling

Salt

to taste

Black pepper

to taste

Balsamic vinegar

1 tablespoon (optional for added flavor)

Instructions

1. Preheat your grill or oven to medium-high heat (about 400°F or 200°C).
2. In a large bowl, toss the sliced eggplant, halved bell pepper, quartered onion, and halved tomatoes with olive oil, salt, and black pepper until evenly coated.
3. Place the seasoned vegetables directly on the grill or on a baking sheet if using the oven. Cook for about 20-30 minutes, turning occasionally, until the vegetables are soft, slightly charred, and have a smoky aroma.
4. Remove the vegetables from the grill or oven and allow them to cool slightly.
5. Once cooled, peel the skin off the eggplant and bell pepper, and cut all the vegetables into strips.
6. Arrange the grilled vegetables on a serving platter. Drizzle with additional olive oil and balsamic vinegar if desired. Season with extra salt and pepper to taste.
7. Serve the escalivada warm or at room temperature, garnished with fresh herbs if desired.