Escalivada (Spanish Grilled Vegetables) and South Rhône Rosé Wine Pairing

Escalivada (Spanish Grilled Vegetables) and South Rhône Rosé Wine Pairing

Escalivada is a Spanish grilled vegetable appetizer recipe that is easy to make and big on flavor. 

Ingredients

• 2 red bell peppers
• 1 medium eggplant, with shiny, firm and taut skin
• 1 onion, large, with dry outer skin removed
• 1-2 Tbsp olive oil (divided)
• ½ tsp salt (divided)
• Splash sherry vinegar (optional)
• Crusty bread (for serving)

Instructions

• Preheat your grill to a medium heat or your oven to 375F.
• Rub the clean and dry vegetables with olive oil and sprinkle them with salt. Roast them either on the grill or in a baking dish in the oven for 25-30 minutes on the first side, or until the first side starts to get a char. Turn them and continue to cook them until the second side begins to blacken, another 15-25 minutes. (Depending on the heat of your grill, these times may vary.) Chances are, your peppers will be done before the onion and eggplant. If this is the case, remove them from the heat and place them on a plate. If using the oven, if after the vegetables are soft, they are not yet charred, turn on the broiler to give them a bit of color. (But watch them closely, the broiler works FAST!)
• Once the vegetables are soft and the skins are toasted, remove them from the heat and place them in a bowl. Cover them with a kitchen towel and set them aside to cool, 10-15 min.
• Once they are cool enough to handle, peel the skins off of the eggplant and peppers and remove the seeds. Tear or slice the vegetables into strips.
• Place the sliced vegetables into a serving bowl or platter. Add 1-2 tablespoons of olive oil and the salt. Finish with a splash of sherry vinegar, if desired.
• Serve with bread as an appetizer or as a side dish to meat or fish.