Escalivada: Roasted vegetables recipe
Ingredients
• 2 Yellow bell pepper, médium size
• 2. Red bell pepper, médium size
• 2 Onion, medium size
• 2. Eggplant, médium size
• 16 Fingerling potatoes
• Salt as needed
Dressing:
• 3 Juice of whole grilled lemons
• ¼ cup Honey
• 1 and a half cup Extra Virgin Olive Oil from UE
• Salt as needed
• Ground black pepper as needed
Preparation
1. Turn on the grill, and when it's hot, place the vegetables on top. Let them cook and change sides until they are completely charred. Once it is cold enough to handle, carefully remove the skin and seed and cut into thin strips.
2. Boil the potatoes, covering them with enough water by adding 2 tablespoons of salt, bring to the boil, reduce and wait for all the water to evaporate. Once it is cold enough, remove and rub the salt (if any adhered to the skin). Grill just before serving.
Dress:
Place the lemons on the grill, leaving them barely peeled, remove and squeeze the juice, mix with honey and extra virgin olive oil from UE, season with salt and pepper and sprinkle over the vegetables.
