Eggplant peppers onions and tomatoes slowly roasted over the dying embers of a fire. Sounds romantic tastes delicious.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 The Spanish Radish | 2023-12-21 10:50:26 |  1,433 Views |
How to Make Catalan Roasted Vegetables (Escalivada Catalana)
Serious Eats / J. Kenji López-Alt
I’m the type of person who when he grills he grills. You know how it is when your dad gets a new electric sander for Christmas and he just can’t find enough stuff to sand? When I light a chimney of coals there’s no safe place in the kitchen for the veggies to hide. They’re going to find their way to a deliciously smoky end and I’m going to make the most of those coals.
Eggplant red peppers onions and tomatoes all slowly roasted in the ashes of a dying fire not only sounds romantic but is also a practical (and delicious) way to cook something even when the fire is almost out. The story goes that Catalan shepherds would light fires in their fields to keep warm during the cool morning hours. As the day progressed the fires would die down but not before the shepherds had placed a mixture of vegetables in the hot ashes. By the time dinner came around the vegetables were tender. The shepherds would take the vegetables cut them into strips toss them with plenty of excellent Spanish olive oil and feast.
