Recipe: Escalivada

Escalivada originated from Spain, escalivar is a verb and an adjective, connoting the dance of fire-roasting vegetables over hot coals. A delicious alternative to a veggie platter, escalivada can be served on French bread or speared with a fork.

Prep time: 15 minutes

Total cooking time: 30 minutes 

Ingredients of Escalivada:

• 2 red bell peppers
• 2 green Anaheim peppers
• 1.5 lb. Asparagus
• 1 lb. large button mushrooms
• 2 tablespoons olive oil
• 1 teaspoon coarse salt
• Lemon wedges, optional

Directions for Escalivada:

1. Light grill.
2. Stem and slice the bottoms off the tips of the peppers and mushrooms. Remove seeds from peppers.
3. Place the vegetables directly onto the grill over medium-high heat. Flip and rotate vegetables every 5 minutes. Remove from heat as they blacken, about 10 to 15 minutes.
4. Cut vegetables into long strips.
5. Sprinkle with salt and add olive oil. Serve at room temperature.

Source: http://www.mnn.com