Escalivada

Ingredients

Eggplant

1 large

Red bell pepper

1 large

Tomatoes

2 medium

Onions

1 large

Olive oil

4 tablespoons

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat your grill to medium-high heat.
2. Brush the eggplant, red bell pepper, tomatoes, and onion with 2 tablespoons of olive oil. Season generously with salt and black pepper.
3. Place the prepared vegetables directly on the grill. Cook for about 15 minutes, turning occasionally, until they are soft, charred, and have grill marks.
4. Remove the vegetables from the grill and allow them to cool slightly until they can be handled comfortably.
5. Once cool, peel the skin off the eggplant and red bell pepper, and remove any seeds. The tomatoes and onions can be left as is.
6. Slice the grilled vegetables into thin strips and arrange them beautifully on a serving platter.
7. Drizzle the remaining 2 tablespoons of olive oil over the grilled vegetables, and season with additional salt and pepper as desired.
8. Serve the escalivada at room temperature, allowing the flavors to meld together.