Spanish Escalivado Tostadas
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 small eggplant, trimmed
- 1 red bell pepper
- 1 green bell pepper
- 1 medium red onion, peeled, quartered
- 1 zucchini, trimmed, sliced lengthwise
- 1 small lemon, juice of
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped thyme
- sea salt & freshly ground black pepper
- 1 baguette, sliced into 1/2 inch slices
- extra virgin olive oil, for brushing
directions
- Preheat oven to 500°F Place the eggplant, peppers, onion and zucchini in a shallow roasting pan. Drizzle over about 2 tablespoons of the olive oil and toss together. Roast in the hot oven for about 20 minutes, turning the vegetables over a couple of time throughout the roasting time. Remove the pan from the oven and let vegetables cool slightly.
- Reduce oven temperature to 350°F to toast baguette.
- When cool enough to handle, skin the peppers, remove the seeds and core. Peel the eggplant, slice in half and, using a spoon, remove the seeds. Roughly cut the eggplant, peppers, onion and zucchini and transfer to a bowl. Add the remaining olive oil, lemon juice, parsley, thyme, salt and pepper and toss together. Let sit for a few minutes at room temperature to allow flavours to develop.
- Place the slices of bread on a baking sheet. Lightly toast in the oven for about 5 minutes in total, turning once. Remove from the oven and lightly brush with a bit of olive oil. Spoon a little of the vegetable mixture on each toast and serve. Serves 4-6.
- Serve with Spanish white made from Albarino grape. This wine has a fresh, crisp, appley flavour, very similar to the vinho verde of Portugal, where this grape is called alvarinho.
- New Celtic Cooking.
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RECIPE SUBMITTED BY
Olha7397
Canada