Catalan-style Roasted Vegetables

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Catalan-style Roasted Vegetables
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Makes: 6 servings adjust

Directions
 

Step 1

Set oven rack to lower middle position and preheat oven to 400 degrees.

Ingredients

  • 1 medium Eggplant
  • 1 large Red Onion, ends trimmed, split in half from pole to pole
  • 2 Red Bell Peppers
  • 1⁄3 cup Extra Virgin Olive Oil
  • Kosher Salt
  • Freshly Ground Black Pepper

Step 2

Rub eggplant, onion halves, and bell peppers with 2 tablespoons olive oil and season generously with salt and pepper.
 

Step 3

Place on foil-lined rimmed baking sheet and roast for 30 to 40 minutes until eggplant and peppers are fully softened and charred on the exterior, and onions are softened with a few charred spots, turning vegetables every ten minutes to achieve even cooking. Some vegetables may cook faster than others - remove them to large mixing bowl as they finish roasting.
 

Step 4

Allow vegetables to rest until cool enough to handle, then peel eggplant and pepper (skins should slip off fairly easily with fingers). Roughly chop all vegetables into strips and return to mixing bowl.

Ingredients

  • 2 teaspoons Sherry Vinegar

Step 5

Add sherry vinegar and remaining olive oil and stir to combine. Season to taste with salt and pepper. Serve warm or at room temperature with grilled or toasted rustic bread.
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