Escalivada (Catalan grilled vegetables)

Enjoy the bold flavours of Spanish fare in this homestyle dish.

Ingredients 

•  2 red capsicums, quartered
•  1 large onion, cut into wedges
•  50ml extra virgin olive oil
•  2 garlic cloves, finely chopped
•  2 tablespoons sherry vinegar (see note)
•  2 teaspoons ground cumin
•  1/4 cup chopped flat-leaf parsley
•  4 vine-ripened tomatoes, peeled, seeds removed, cut into wedges

Method 

Step 1
Preheat the grill to high.
Step 2
Brush the capsicum and onion with a little oil, then grill for 3-4 minutes, turning the onions once, until the capsicum skin blisters and blackens and the onion has softened.
Step 3
Place the capsicum in a bowl, cover with plastic wrap and set aside for 15 minutes to loosen the skin.
Step 4
Meanwhile, mix garlic, remaining oil, vinegar, cumin and parsley in a bowl, then season well with salt and pepper.
Step 5
Peel cooled capsicum, then slice thickly and toss with the onion, tomato and dressing. Leave to stand at room temperature for at least 30 minutes to allow the flavours to develop.


Nutrition

Energy 676kJ	Fat saturated 2.00g
Fat Total 12.00g	Carbohydrate sugars 7.00g
Carbohydrate Total 8.00g	Dietary Fibre g
Protein 3.00g	Cholesterol mg
Sodium 23.15mg

Notes

Available from delis and gourmet shops; substitute red wine vinegar.

Source:

http://www.taste.com.au/recipes/24895/escalivada+catalan+grilled+vegetables