Side

Escalivada (Catalan grilled vegetables)

Name: Escalivada (Catalan grilled vegetables)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 red capsicums, quartered; 1 large onion, cut into wedges; 50ml extra virgin olive oil; 2 garlic cloves, finely chopped; 2 tablespoons sherry vinegar (from delis and gourmet shops) or red wine vinegar; 2 teaspoons ground cumin; 1/4 cup chopped flat-leaf parsley leaves; 4 vine-ripened tomatoes, peeled, seeds removed, cut into wedges

Rate now

15m

10m

Jump to recipe

These Catalan-style vegetables are a great accompaniment to grilled meat or fish.

2 red capsicums, quartered
1 large onion, cut into wedges
50ml extra virgin olive oil
2 garlic cloves, finely chopped
2 tablespoons sherry vinegar (from delis and gourmet shops) or red wine vinegar
2 teaspoons ground cumin
1/4 cup chopped flat-leaf parsley leaves
4 vine-ripened tomatoes, peeled, seeds removed, cut into wedges

Method

1.

Preheat the grill to high.
2.

Brush the capsicum and onion with a little oil, then grill for 3-4 minutes, turning the onions once, until the capsicum skin blisters and blackens and the onion has softened.
3.

Place the capsicum in a bowl, cover with plastic wrap and set aside for 15 minutes to loosen the skin.
4.

Meanwhile, mix garlic, remaining oil, vinegar, cumin and parsley in a bowl, then season well with salt and pepper.
5.

Peel cooled capsicum, then slice thickly and toss with the onion, tomato and dressing. Leave to stand at room temperature for at least 30 minutes to allow the flavours to develop.