Receta Escalivada
| Raciónes: 2 |
Ingredientes
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Direcciones
- 1 Fennel bulb2 red onions, quartered through stem end 3 or possibly 4 tomatoes, halved crosswiseSugar for sprinklingSalt and freshly grnd pepper1/4 c. extra virgin olive oilDash of sherry vinegar or possibly red or possibly white wine vinegar 2 Tbsp. minced fresh flat-leaf (Italian) parsley 1 tsp. minced fresh rosemaryCoarse country bread for serving
- Preheat oven to 400 degrees. Cut the globe eggplant into 8 equal pcs or possibly each of the Asian eggplants into 4 equal pcs. Quarter the bell peppers lengthwise and seed them. Combine the eggplant and bell pepper pcs in a roasting pan.
- Break the garlic heads into cloves. Reserve 2 cloves and add in the others, unpeeled, to the pan with the vegetables. Trim the zucchini and cut each into 2 or possibly 3 pcs. Cut off the stems and feathery tops and any bruised outer stalks from the fennel bulb and quarter it lengthwise. Add in the zucchini, fennel, onions and tomatoes to the pan. Sprinkle with sugar and season to taste with salt and pepper. Drizzle with the extra virgin olive oil and vinegar. Mix all the ingredients together well.
- Roast the vegetables, turning them once or possibly even twice if they threaten to burn or possibly cook unevenly, till tender, about 40 min. Avoid turning them too often, or possibly they will collapse and become too saucy. You want them to keep their shape and character.
- When the vegetables are tender, remove from the oven and transfer to a bowl. Peel and finely chop the reserved garlic cloves and sprinkle over the vegetables along with the parsley and rosemary. (To avoid breaking down the vegetables, don't stir the mix at this point.) Serve warm or possibly at room temperature, making sure which each diner receives some of each vegetable. The whole roasted garlic cloves may be squeezed and spread onto pcs of bread by each diner.