Escalivada (Smoky Slow-Roasted Vegetables)
Preheat oven to 350 degrees F.Advertisement
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.
To make ahead: Prepare through Step 4 and refrigerate for up to 1 day. Bring to room temperature before serving.
Equipment: Kitchen string
2 vegetable, 2 1/2 fat