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Escalivada (Roasted Vegetable Salad) Recipe

Escalivada (Roasted Vegetable Salad) Recipe

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Ingredients:

Serving

2 green peppers
2 red peppers
1 eggplant, peeled and thinly sliced
2 shallots
2 tomatoes
3/4 cup spanish olive oil
1/4 cup sherry wine vinegar
12 slices country bread (toasted and set aside)
salt

Directions:

Preheat oven to 350.
Peel and seed the peppers and tomatoes.
Roast all the vegetables for about 1 hour mixing occasionally.
Cut up your veggies when they are cool enough to handle and mix them with the vinegar and oil.
Season with salt.
Place in your fridge and marinade your veggie mix for at least 4-6 hours. Remove and serve on your toasted bread.
You could roast your veggies on a grill and save yourself from having to warm up the stove.
*Time includes marinating*.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	52.46 Kcal (220 kJ)
Calories from fat	18.63 Kcal
		% Daily Value*
Total Fat	2.07g	3%
Sodium	109.78mg	5%
Potassium	249.68mg	5%
Total Carbs	8.33g	3%
Sugars	4.49g	18%
Dietary Fiber	2.59g	10%
Protein	1.43g	3%
Vitamin C	44.9mg	75%
Iron	0.2mg	1%
Calcium	14.6mg	1%

Amount Per 100 g
Calories	40 Kcal (167 kJ)
Calories from fat	14.21 Kcal
		% Daily Value*
Total Fat	1.58g	3%
Sodium	83.71mg	5%
Potassium	190.38mg	5%
Total Carbs	6.36g	3%
Sugars	3.43g	18%
Dietary Fiber	1.98g	10%
Protein	1.09g	3%
Vitamin C	34.3mg	75%
Iron	0.1mg	1%
Calcium	11.2mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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