Smoked Vegetables with Garlic Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Escalivada, from Catalonia in northeastern Spain, is a mixture of vegetables roasted in the ashes of a slow fire. Plenty of wood chips add a smoky nuance here; the finished vegetables are offered at room temperature in a roasted-garlic vinaigrette. Ingredients:
8 whole unpeeled garlic cloves |
7 tablespoons olive oil |
2 eggplants (about 1 pound each), cut into 3-inch chunks |
2 zucchini, quartered lengthwise |
2 yellow squash, quartered lengthwise |
2 large red bell peppers, seeded, quartered lengthwise |
4 carrots, quartered lengthwise |
3 tablespoons sherry wine vinegar |
Directions:
1. Prepare barbecue (medium heat). Toss garlic with 1 tablespoon oil in small bowl. Wrap garlic in foil, enclosing completely. Transfer to grill and cook until garlic is tender, about 25 minutes. Cool.
2. Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling vegetables. Meanwhile, combine vegetables in large bowl. Toss with 3 tablespoons oil. Sprinkle with salt and pepper. Grill until crisp-tender and golden, turning occasionally, about 8 minutes. Cool to room temperature. Cut into 1/2-inch pieces. Transfer to large bowl.
3. Press garlic to release from skins. Place garlic in processor. Add vinegar and 3 tablespoons olive oil. Blend until almost smooth. Season with salt and pepper. (Vegetables and vinaigrette can be made up to 2 hours ahead. Cover separately. Let vegetables stand at room temperature. Chill vinaigrette.)
4. Toss vegetables with enough vinaigrette to coat. Season with salt and pepper.
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