Monday, June 15, 2015

Spanish Escalivado Tostadas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins


  • Servings: 4
  • 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


  • 1 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.
  • 2 reduce oven temperature to 350°f to toast baguette.
  • 3 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.
  • 4 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.
  • 5 serve with spanish 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.
  • 6 new celtic cooking.

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