Ingredients with Measurements:
- 2 large red bell peppers
- 2 large yellow bell peppers
- 2 large eggplants
- 2 large onions
- 4 garlic cloves
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Oven
- Baking sheet
- Aluminum foil
- Tongs
- Large bowl
- Plastic wrap
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Wash and dry the bell peppers, eggplants, onions, and garlic cloves.
3. Place the vegetables on a baking sheet lined with aluminum foil.
4. Roast the vegetables in the oven for 45-60 minutes, or until the skin of the peppers and eggplants is charred and the vegetables are tender.
5. Remove the baking sheet from the oven and use tongs to transfer the vegetables to a large bowl.
6. Cover the bowl with plastic wrap and let the vegetables cool for 10-15 minutes.
7. Peel the skin off the peppers and eggplants and discard the stems and seeds.
8. Slice the peeled vegetables into thin strips and place them in a large bowl.
9. Peel and chop the onions and garlic cloves and add them to the bowl.
10. Drizzle the olive oil and red wine vinegar over the vegetables and season with salt and pepper to taste.
11. Toss the vegetables gently to combine all the ingredients.
12. Serve the escalivada de la Vall at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 45-60 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 180
Total fat: 14g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 150mg
Total carbohydrates: 14g
Dietary fiber: 6g
Sugar: 8g
Protein: 2g
Substitutions for ingredients:
- You can use green bell peppers instead of red and yellow bell peppers.
- You can use zucchini instead of eggplants.
- You can use shallots instead of onions.
Variations:
- You can add chopped fresh parsley or cilantro to the escalivada de la Vall for extra flavor.
- You can serve the escalivada de la Vall with grilled bread or crackers.
- You can use the escalivada de la Vall as a topping for pizza or pasta.
Tips and tricks:
- Make sure to roast the vegetables until the skin is charred to get the best flavor.
- Let the vegetables cool before peeling them to avoid burning your fingers.
- You can make the escalivada de la Vall ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
Store the escalivada de la Vall in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
You can reheat the escalivada de la Vall in the microwave or in a pan over medium heat until warm.
Presentation ideas:
Serve the escalivada de la Vall in a large bowl or on a platter.
Garnishes:
Garnish the escalivada de la Vall with chopped fresh parsley or cilantro.
Pairings:
The escalivada de la Vall pairs well with grilled meats, fish, or tofu.
Suggested side dishes:
Serve the escalivada de la Vall with a side of rice, quinoa, or couscous.
Troubleshooting advice:
- If the skin of the peppers and eggplants doesn't char, you can broil them for a few minutes to get the desired effect.
- If the vegetables are too soft, you can reduce the cooking time in the oven.
Food safety advice:
Make sure to wash your hands and all the utensils and surfaces that come into contact with the vegetables to avoid contamination.
Food history:
Escalivada de la Vall is a traditional Catalan dish that originated in the Vall d'Aran region of Spain. It is typically served as a side dish or as a topping for bread.
Flavor profiles:
The escalivada de la Vall has a smoky and sweet flavor from the roasted vegetables and a tangy note from the red wine vinegar.
Serving suggestions:
Serve the escalivada de la Vall as a side dish or as a topping for bread, pizza, or pasta.
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Region: Spanish