نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Escalivada salad

Spanish 15 Mins Prep · 40 Mins Cook

Preheat the oven to 220°C, gas mark 7, or preheat a grill or prepare a barbecue. Line a baking tray with foil or parchment.
Place the whole capsicums, aubergine, padron peppers and cherry tomatoes on the prepared tray or straight on the barbecue grid. Roast for 35-40 minutes, turning occasionally, until everything is soft, blistered and slightly charred. You want the skins of the capsicums and aubergine to be blackened in spots.
Once roasted, place the hot capsicums and aubergine in a bowl and cover with a plate or cling film. Allow to steam for 10-15 minutes to loosen the skins. Then, peel and discard the skins and seeds. Cut the capsicums into large strips and slice the aubergine thickly.
On a large platter, arrange the strips of roasted capsicums, aubergine, tomatoes and padron peppers in separate sections according to their colours.
Drizzle generously with olive oil and a touch of red grape vinegar and season before serving.