Ember-Roasted Vegetable Salad (Escalivada)
Ember-Roasted Vegetable Salad (Escalivada): A vegetarian grilled salad, from Steven Raichlen's Project Fire, Episode 206: Primal Grilling.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at barbecuebible.com.
Cooking tools:
- Grill
- Fire rake
- Metal skewer
- Tongs
- Mixing bowl
- Paring knife
- Chef's knife
- Cutting board
- Fork
- Whisk
- Measuring spoon
- Measuring cup
- Serving platter
- Plate
Ingredients
- 2 medium-size onions
- 2 long slender eggplants (about 1 pound total)
- 2 red bell peppers, or 1 red pepper and 1 yellow pepper
- 2 ribs celery (optional)
- 1 bunch scallions, trimmed
- 2 tablespoons sherry or wine vinegar, or to taste
- Sea salt
- freshly ground black pepper
- 4 to 6 tablespoons extra virgin olive oil, preferably Spanish
- ¼ cup chopped toasted hazelnuts (optional)
- ¼ cup chopped flat-leaf parsley
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