Escalivada (Roasted Vegetable Salad)

Tapas from Chefnorm.com - Prepared for ZWT #3

• Ready In: 4 hrs 20 mins
• Serves: 12

Ingredients

• 2  green peppers
• 2  red peppers
• 1  eggplant, peeled and thinly sliced
• 2  shallots
• 2  tomatoes
• 3⁄4 cup Spanish olive oil
• 1⁄4 cup sherry wine vinegar
• 12  slices  country bread (toasted and set aside)
•  salt

Directions

1. Preheat oven to 350.
2. Peel and seed the peppers and tomatoes.
3. Roast all the vegetables for about 1 hour mixing occasionally.
4. Cut up your veggies when they are cool enough to handle and mix them with the vinegar and oil.
5. Season with salt.
6. Place in your fridge and marinade your veggie mix for at least 4-6 hours. Remove and serve on your toasted bread.
7. You could roast your veggies on a grill and save yourself from having to warm up the stove.
8. *Time includes marinating*.