Escalivada Catalana

The verb escalivar comes from the Catalan meaning "to cook in ashes." This preparation is the perfect way to preserve ripe summer vegetables and serve them all year round. Serve them right after cooking with grilled meat or on this easy Grilled Cheese with Manchego, or to keep them longer, put them in a clean jar submerged in olive oil.

SERVES 4-6

INGREDIENTS

2 medium eggplants
2 Spanish onions, halved
2 red bell peppers
6 large ripe tomatoes
½ cup Spanish extra virgin olive oil
1 tablespoon sherry vinegar
Salt and white pepper to taste

DIRECTIONS

Heat up your grill to medium, or pre-heat your oven to 400º. Brush each of the vegetables with a thin layer of olive oil, and place them either directly on the grill or in a terracotta or glass baking dish (if roasting in the oven). Roast the vegetables for 30-50 minutes, or until soft – the grill will take less time, the oven more. Remove the vegetables and let them cool enough to handle.

The skins of the vegetables should be loose, so when you can work with the vegetables, carefully peel them and discard the peels. Core and seed the pepper, and remove the tops of the tomato and eggplant. Tear the pepper, eggplant, and tomato into strips, and slice the onion into strips. Put all of the vegetables into a serving dish and top with the rest of the olive oil, sherry vinegar, and salt and pepper. Serve warm or room temperature, or place in a clean jar to store, making sure that the vegetables are covered by a layer of olive oil.