Chargrilled Vegetables

This is a Catalonian dish to be eaten on its own, or as an accompaniment to fish, pasta, rice, or poultry. The name escalivada means ‘‘roasted or grilled over embers’’ in the Catalonian language. The essence of this dish lies in the quality and freshness of the vegetables: it is intended to be prepared and eaten the same day.

2 medium eggplants

2 red bell peppers

2 green bell peppers

2 tomatoes

2 medium zucchini

1 TBS parsley, chopped

1⁄4 cup olive oil

2 TBS vinegar

1 garlic clove, minced fine

salt and pepper to taste

• Pierce eggplants a few times with a fork.
• Grill (over charcoal or under a broiler) eggplants and peppers, turning from time to time to blister and char the skin (about 20 minutes). Remove from heat; set aside to cool.
• Peel the eggplants. Tear the flesh into long strips.
• Peel the papery skin off the peppers; discard core and seeds. Tear flesh into strips.
• Score the top of the tomatoes with a cross. Grill tomatoes and zucchini for 5 minutes, turning occasionally, until charred. Place to bake in a preheated 3758F oven until softened, about 30–40 minutes. Allow to cool, then peel tomatoes and quarter. Leave the zucchini unpeeled; slice in half crosswise, then cut into quarters.
• Arrange vegetables on a platter around the tomatoes. Mix parsley, oil, vinegar, and garlic; season with salt and pepper.
• Drizzle over vegetables. Serve while warm as a side dish or with other tapas.