Escalivada recipe: Roasted Vegetables

Escalivada recipe: Roasted Vegetables

Ingredients (4 people )

  • 2 medium yellow peppers
  • 2 medium red peppers
  • 2 Medium onions
  • 2 medium aubergines
  • 16 elongated potatoes
  • Salt

For te dressing:

  • Avocado Oil
  • Juice of 3 lemons
  • ¼ cup of honey
  • SalGround black pepper

Preparation:

  1. Preheat the grill to 450º. Once hot, place the vegetables. Allow them to toast and turn them over. Remove them and let them cool once they are black. Once they are cold enough to handle, remove the skin, seeds and cut them into thin strips.
  2. We boil the potatoes by covering them with water and two spoonfuls of salt. Bring to a boil, reduce and wait until the water evaporates. Once they are cold enough, we remove the salt if it had stuck to the skin. Put them on the grill before serving.
  3. For the dressing: Place the lemons on the grill. Squeeze them and mix the juice with the honey and Avocado Oil. Season with salt and pepper and pour the dressing over the vegetables.

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