ESCALIVADA

ESCALIVADA image

Yield 6 servings

Number Of Ingredients 13

1/3 cup Spanish extra virgin olive oil
15 cloves garlic, unpeeled
3 medium tomatoes, halved crosswise
1 1/2 pounds Japanese eggplant
3 large red bell peppers
3 medium onions
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 lemon, juiced
1/2 bunch basil leaves, cut into chiffonade
1/3 cup crumbled goat cheese
1/3 cup Spanish green olives with pimientos, coarsely chopped
1 loaf country white bread, sliced 1/2-inch thick and toasted

Steps:

Preheat oven to 350 degrees F. Rub vegetables all over with half of the olive oil. Arrange on a baking sheet. Tomatoes should be cut-side-up and garlic should be tucked under vegetables to prevent burning. Roast vegetables, removing tomatoes after about 15 minutes, garlic after 30 minutes, and eggplant, peppers, and onions after 45 minutes to 1 hour. All of vegetables should be softened and golden. Set aside to cool. When cool enough to handle, peel garlic and halve it lengthwise. Peel eggplants and peppers and tear into thin strips by hand. (All of the pieces should be small enough to be scooped easily onto a slice of bread and eaten out of hand.) Arrange roasted vegetables on a large platter, making an attractive pattern with the colors. Season generously with salt and pepper and sprinkle with lemon juice. Drizzle with remaining olive oil and sprinkle with basil. Dot with goat cheese and olives. Serve family style with a basket of freshly toasted bread.