This vegan side dish is traditionally served at room temperature with grilled meat or fish, but feel free to double your portion and eat it as a vegan entree with crusty bread for dipping in that garlicky, flavor-packed olive oil. The name for this combination of roasted vegetables comes from the Catalan escalivar, meaning to cook in ashes, though most folks these days use an oven or grill to put some char on their veggies. Source: EatingWell Magazine, July/August 2018

Emily Monaco
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • For the best flavor and look, you'll want to season each vegetable separately with the salt before arranging them side-by-side in the pan. Tomatoes get 1/4 teaspoon salt; onions, eggplant, orange and yellow bell peppers, squash and zucchini each get 1/8 teaspoon. Then arrange them in rainbow-like order in a 9-by-13-inch (or similar-size) baking dish.

  • Tie parsley, thyme and bay leaf together with kitchen string and nestle in the vegetables along with 3 garlic cloves. Drizzle with oil.

  • Bake until the vegetables are juicy and starting to brown on top, 1 1/4 to 1 1/2 hours. Let cool to room temperature, about 45 minutes.

  • Just before serving, drizzle the vegetables with vinegar. Mince the remaining garlic clove and sprinkle over the top.

Tips

To make ahead: Prepare through Step 4 and refrigerate for up to 1 day. Bring to room temperature before serving.

Equipment: Kitchen string

Nutrition Facts

168 calories; 12.9 g total fat; 1.8 g saturated fat; 376 mg sodium. 486 mg potassium; 12.2 g carbohydrates; 3.3 g fiber; 7 g sugar; 2.3 g protein; 1043 IU vitamin a iu; 84 mg vitamin c; 3 mcg folate; 30 mg calcium; 1 mg iron; 28 mg magnesium;

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Rating: 5 stars
10/09/2018
Outstanding! Very delicious as well as beautiful. Read More