Chargrilled vegetable salad

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From the Source - Spain: Spain's Most Authentic Recipes From the People That Know Them Best

  • Yield: 6 Servings
  • Preparation Time: 30 Minutes
  • Cooking Time: 30 Minutes

Ingredients

  • 2 large red peppers
  • 3 medium tomatoes
  • 2 aubergines (eggplants)
  • 2 medium onions
  • sprinkle of salt
  • olive oil to drizzle on top
How to Make It
  1. Simply roast everything whole over a flame – a barbecue is ideal, but a gas ring also works well – until the outside layer is completely carbonised and the flesh is soft.
  2. Remove this layer (the easiest way to peel the peppers and tomatoes is to seal them in a plastic bag for 15 minutes and let the steam loosen the skin), slice the aubergines lengthways, tomatoes and onions and then rip up the sliced aubergine and peppers by hand into strips.
  3. Arrange on a plate, sprinkle with salt and drizzle with olive oil. If you make this in advance, take it out of the fridge a couple of hours before serving. It is best served at room temperature.
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