TRADITIONAL SPANISH EASTER BBQ: ESCALIVADA RECIPE
HAPPY Easter! When all social media is full of chocolate recipes, eggs and much more of the same. I decided to bring a little bit of my Spanish culture and share with you guys what we do in the Easter Holidays.
At this time of the year when the days are longer. We head off for a few days and camp somewhere. BBQ smoke everywhere and all types of food thrown onto them!
As you know I advocate Healthy Living and here is one of my favourites recipes ever. Scalivada is a delicious, easy and traditional recipe from many parts of Spain. Aubergine, peppers, onions and garlic are the base of these exquisite plate that you will love from now on. Believe me!
ESCALIVADA or ESCALIBADA | ROASTED VEGETABLES
Serve: 4- 6 people | Time: between 20- 60 minutes | Level: Easy
- 2 aubergine
- 4 onions or large scallions
- 4 bell peppers
- Extra virgin olive oil for brushing, plus 1/3 cup
- 3 cloves garlic, thinly sliced
Prepare a hot fire in a charcoal grill.
Brush the aubergine , onions and bell peppers with olive oil. If using a grill/ BBQ, place the vegetables directly over the fire and grill, turning frequently, for 15 to 30 minutes, or until the skins blacken and the vegetables are tender.
The variation in timing depends on the heat of the fire.
Dice the garlic and reserve.
Peel the aubergine and peppers, , and peel away the outer layer of the onions.
Slice the aubergine and scope the flesh out. Cut the peppers into strips and add all to the bowl. Slice the onions, and add to the bowl along with the garlic.
Add the 1/3 cup olive oil, season with salt, and toss to mix well. Serve at room temperature.
A delicious plate of food on a simple slice of sourdough bread perfect with crumbled feta cheese on top. These particular dish goes great with a spinach salad and grilled halloumi as in the video.
Happy Ester! Love, Mel x