Grilled Vegetable Escalivada
A traditional Catalan dish of smoky, grilled vegetables; escalivada means "to cook in ashes."
- 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
- 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.
Calories from Fat 110 (55%)
(20%)Total Fat 13g
(9%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Total Carbohydrate 22g
(29%)Dietary Fiber 7g
Sugar Alcohols 0g
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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 June 2015.