ESCALIVADA | Receta vegana | Pimiento, berenjena, cebolla, tomate al horno

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.

Preheat the oven to 400°F (200°C).

Wash and slice the eggplant into thick rounds.

Cut the red and green bell peppers in half and remove the seeds.

Peel and slice the onions into wedges.

Place all the vegetables on a baking sheet.

Drizzle olive oil over the vegetables and season with salt and black pepper.

Add whole garlic cloves to the baking sheet.

Roast the vegetables in the oven for 30-40 minutes, until tender and slightly charred.

Remove from the oven and let cool slightly.

Peel the skin off the roasted peppers and eggplant if desired.

Chop the roasted vegetables into bite-sized pieces.

Drizzle with balsamic vinegar and toss gently to combine.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Dietary