Escalivada – Grilled Summer Vegetables
In this classic Spanish side dish that hails from the eastern region of Catalonia, plump eggplant, sweet onions, juicy tomato and ripe peppers are grilled to tender perfection. Simply seasoned with a dash of GOYA® Adobo and brushed with GOYA® Extra Virgin Olive Oil for spectacular flavor, these grilled summer vegetables are easy, delicious and pair perfectly with any grilled meat.
Total Time
30m
Prep Time:10m
Yields:4 Servings
Ingredients
1
large yellow onion, peeled and cut horizontally into ½”-thick rings
1
medium eggplant, peeled and cut lengthwise into ¼”-thick slices
2
medium tomatoes, cored, halved and seeded
¼ cup
1 jar
(4 oz.)
½ tbsp.
Directions
Step 1
Heat grill to medium-high heat. Run 2 thin metal or soaked bamboo skewers parallel through each onion slice, placing skewers about 1½” apart to keep slice intact. Liberally brush both sides of onions rings, eggplant slices and tomato halves with olive oil. Sprinkle with Adobo. Grill, flipping occasionally, and brushing with more olive oil, until vegetables are tender and caramelized,4-6 minutes for tomato, 12-14 minutes for eggplant and 18-20 minutes for onion . Thinly slice vegetables.
Step 2
In medium serving bowl, gently fold together grilled vegetable slices, pimiento slices, garlic, and ¼ cup olive oil. Serve warm or at room temperature.
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Escalivada – Grilled Summer Vegetables
Prep Time 10m
Total time 30m
Yields: 4 Servings
In this classic Spanish side dish that hails from the eastern region of Catalonia, plump eggplant, sweet onions, juicy tomato and ripe peppers are grilled to tender perfection. Simply seasoned with a dash of GOYA® Adobo and brushed with GOYA® Extra Virgin Olive Oil for spectacular flavor, these grilled summer vegetables are easy, delicious and pair perfectly with any grilled meat.
Ingredients
1
large yellow onion, peeled and cut horizontally into ½”-thick rings
1
medium eggplant, peeled and cut lengthwise into ¼”-thick slices
2
medium tomatoes, cored, halved and seeded
¼ cup
1 jar (4 oz.)
½ tbsp.
Directions
Step 1
Heat grill to medium-high heat. Run 2 thin metal or soaked bamboo skewers parallel through each onion slice, placing skewers about 1½” apart to keep slice intact. Liberally brush both sides of onions rings, eggplant slices and tomato halves with olive oil. Sprinkle with Adobo. Grill, flipping occasionally, and brushing with more olive oil, until vegetables are tender and caramelized,4-6 minutes for tomato, 12-14 minutes for eggplant and 18-20 minutes for onion . Thinly slice vegetables.
Step 2
In medium serving bowl, gently fold together grilled vegetable slices, pimiento slices, garlic, and ¼ cup olive oil. Serve warm or at room temperature.