Escalivada de verduras al horno y tosta de escalivada con anchoas

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier due to its high smoke point and beneficial fats.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: white vinegar

Red wine vinegar offers a similar flavor profile at a lower cost.

Clean the vegetables to remove any dust.

Slice the eggplant and make cuts in the flesh.

Sprinkle salt over the eggplant.

Drizzle olive oil over the vegetables.

Preheat the oven to 180°C (356°F) without a fan.

Place the baking tray in the middle-lower part of the oven.

Roast for 35 minutes and check the vegetables.

After 35 minutes, turn the vegetables over to ensure even cooking.

Continue roasting for an additional 40 minutes, totaling about 1 hour and 15 minutes.

Remove the vegetables from the oven and let them cool.

Peel the skin off the roasted eggplant and peppers carefully to retain the flesh.

Chop the roasted vegetables into strips or bite-sized pieces.

Toast the bread until golden brown.

Assemble the dish by spreading the roasted vegetables on the toasted bread.

Top with anchovies and drizzle with olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary