Escalivada [0000930]

Ingredients:

3 large red bell peppers
2 large eggplants (aubergines)
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Salt and black pepper, to taste
Fresh parsley, for garnish (optional)
Gluten-free baguette or crackers (optional, for serving)

Instructions:

Preheat your oven's broiler to high or a grill to medium-high heat.

Place the red bell peppers and eggplants on a baking sheet or grill grates.

Broil or grill the vegetables, turning occasionally, until their skins are charred and blistered, and the flesh is tender. This should take about 20-30 minutes. Alternatively, you can roast the vegetables in the oven at 450°F (230°C) for about 45 minutes, turning them occasionally.

Once the vegetables are charred and tender, remove them from the heat source and place them in a bowl. Cover the bowl with plastic wrap and let the vegetables steam for about 15 minutes. This will make it easier to peel off the skin.

After steaming, peel off the charred skin from the red bell peppers and eggplants. Slice the peeled vegetables into thin strips and arrange them on a serving platter.

In a small bowl, whisk together the minced garlic, extra-virgin olive oil, and red wine vinegar.

Drizzle the garlic and vinegar mixture over the sliced red bell peppers and eggplants.

Season with salt and black pepper to taste. Garnish with fresh parsley if desired.

Serve your gluten-free Escalivada as appetizers, either as a topping for gluten-free baguette slices or with gluten-free crackers.

Escalivada is a traditional Catalan dish that features roasted or grilled vegetables dressed with garlic, olive oil, and vinegar. It's a flavorful and healthy gluten-free appetizer that pairs perfectly with crusty bread or crackers. Enjoy!