Ember-Roasted Vegetable Salad Escalivada: Caveman or direct grilling

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Ember-Roasted Vegetable Salad Escalivada

This is a traditional Spanish dish that hails from the region of Andalusia. The name says it all; Escalivar means “to roast in embers” and refers to its sweet-smoky flavor profile which comes from cooking vegetables directly on top of an open flame like fire pits or grilling them over medium heat until they’re tender with plenty caramelized edges but not burnt inside — plus some hazelnuts for added flair if you’ve got ’em. A simple version might just contain those three ingredients – vegetables only.

Ember-Roasted Vegetable Salad Escalivada

Ember-Roasted Vegetable Salad Escalivada

Whether you prefer them grilled or sautéed, Escalivada will always be a favorite. The smokey flavor of the vegetables cooked directly on embers is unmatched by any other method and it's simple to make with just three ingredients: onions eggplants peppers (or whatever else sounds good!) plus hazelnuts if desired.
Prep Time 15 minutes
Cook Time 10 minutes
Course Salad
Cuisine Mediterranean
Servings 4 people

Equipment

  • Grill/Gear: They can be grilled over wood, charcoal, or gas. You also need long-handled tongs to pick them up safely.
  • Shop: Sherry vinegar is a different kind of tasting wine, with an added complexity that you won't find in other types. You can buy it at Spanish food markets or found online for purchase if needed! If unavailable simply use red-colored vinegar instead and add some cream to give off this special flavor profile desired by many chefs worldwide.

Ingredients
  

  • 2 medium-size onions
  • 2 long slender eggplants (about 1 pound total)
  • 2 red bell peppers, or 1 red pepper and 1 yellow pepper
  • 2 ribs celery (optional)
  • 1 bunch scallions, trimmed
  • 2 tablespoons sherry or wine vinegar, or to taste
  • coarse salt (sea or kosher) and freshly ground black pepper
  • 3-4 tablespoons extra virgin olive oil, preferably Spanish, or to taste
  • ¼ cup chopped toasted hazelnuts
  • ¼ cup chopped flat-leaf parsley

Instructions
 

Charcoal Grilling:

  • To get the most out of your charcoal grill, you should first prepare it by laying in an even layer (with enough space between) and raking up hot coals. Next, lay vegetables such as onions or eggplants on top; they'll be charred black after just 8-10 minutes. You can also add other ingredients like celery if desired but don't forget about scallions too–their shorter cook time will ensure they remain crispy-soft while everything else roasts perfectly throughout this process.

Direct-grill method:

  • The first thing you should do before preparing any food on your grill is heat it up. Use either gas or wood as well as a brush off any debris from the grates so that there are no holes in which bacteria can get through to contaminate whatever else may be cooking at this time. Once everything's nice and hot (600°F+), place all sorts of delicious looking veggies under its scorching sun for optimal flavor-cooking results.
  • Charred vegetables are a wonderful addition to any dish, but they can be pesky. Scrape off any burnt skins with your paring knife and throw them away or compost them if possible because these aren’t things you want on your dinner table. Once the veggies have cooled down some (you don't need ice water), cut into ¾ inch dice before transferring both sets of ingredients together in one bowl; there's no need for containers here since all that deliciousness will just pool at the bottom while cooking.
  • In a mixing bowl, add the sherry vinegar and salt. Then mix in vegetable juice with olive oil until well combined; season to taste if necessary by adding more vinegar or saltiness levels for preference.
  • Combine the grilled vegetables, onions, and hazelnuts in a bowl with olive oil before tossing them onto salad greens. Sprinkle parsley or other herbs on top to finish off each serving.

Notes

Roasting the vegetables in embers is a time-honored tradition. If you have access to gas grills, char them over high heat or else use plancha for an even cooking surface and avoid burning your food.

Let’s Toast Nuts!

To toast hazelnuts, place them in a dry skillet over medium heat. Watch carefully as they can burn quickly and easily ruin your whole house with an expensive flavorless mess. Toast until golden browned but not too dark (1-2 minutes), then transfer immediately into another dish or bowl so that the skin does not darkest before eating because its oils will be released when heated up again later on during the cooking time.

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