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Before you jump to Escalivada Spanish Scalded Vegetable Salad recipe, you may want to read this short interesting healthy tips about Learn How to Improve Your Mood with Food.
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We hope you got benefit from reading it, now let's go back to escalivada spanish scalded vegetable salad recipe. You can have escalivada spanish scalded vegetable salad using 9 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Escalivada Spanish Scalded Vegetable Salad:
- Get 1 of red pepper.
- Use 1 of green pepper.
- Provide 1 of aubergine.
- Take 1 of garlic head.
- Prepare 1 of onion.
- Get 2 of tomatoes.
- Provide 2 of potatoes.
- You need as needed of Olive oil.
- Prepare to taste of Salt.
Steps to make Escalivada Spanish Scalded Vegetable Salad:
- Wash and dry the veg. Line a deep baking tray with parchment paper and arrange the veg whole in the tray. No need to chop anything other than the potatoes which can be thickly sliced..
- Bake at 190 C for 40 mins until tender and just starting to blacken..
- When it’s cooked through, pull the tray out of the oven, place on a heatproof surface and cover with a clean kitchen towel for 5 minutes..
- Now remove the towel and when the veg is cool enough to touch, use your fingers to peel the skins from all the veg..
- Leave the potatoes as they are but cut the rest of the roasted veg into thin strips. Mix the strips of veg in a bowl with a drizzle of olive oil and salt to taste..
- Lay your potatoes on a platter then top with the roasted vegetable strips. Lovely served on top of thick slices toast, and goes well with anchovies (says the original recipe author)..
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