Grilled Vegetable Escalivada
A traditional Catalan dish of smoky, grilled vegetables; escalivada means "to cook in ashes."
Ingredients
- Vinaigrette1/3 cup sherry wine vinegar
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- Vegetables2 medium onions, cut into thick wedges
- 6 thin asparagus spears
- 6 yellow summer squash, halved lenthwise
- 1 eggplant, cut into thick slices
- 1 red bell pepper, cut into 6 wedges
- 1 green bell pepper, cut into 6 wedges
- 1 yellow bell pepper, cut into 6 wedges
Directions
- Whisk together the sherry vinegar, balsamic vinegar, olive oil, salt, and pepper; set aside.
- Brush cut vegetables with olive oil and place onto grill 4 to 6 inches over medium, ash covered coals (if desired, grill grate may be covered with aluminum foil prior to heating).
- Grill for 10 to 20 minutes, turning once half way through the cooking time. Vegetables are done when tender and slightly charred.
- To serve, place vegetables on serving platter and drizzle with vinaigrette dressing.
Nutrition Facts
Calories 201
Calories from Fat 110 (55%)
(20%)Total Fat 13g
(9%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
(0%)Cholesterol 0mg
(9%)Sodium 219mg
(28%)Potassium 979mg
Total Carbohydrate 22g
(29%)Dietary Fiber 7g
Sugars 9g
Sugar Alcohols 0g
(9%)Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.