Name: Roasted Peppers, Onion, and Eggplant
Cook time: 25 min
Total time: 1 1/2 hrs
Yield: Makes 6 servings
Ingredients: 3 large red bell peppers; 3 small Italian eggplants (1 lb total), halved lengthwise; 2 1/2 tablespoons extra-virgin olive oil; 1 large sweet onion, halved through root end and cut into 1/2-inch wedges; Sea salt

Escalivada

Served hot, at room temperature, or chilled, this versatile vegetable mélange shows up frequently on Catalan menus. We love to use Unió, a fragrant, peppery oil made from the region's arbequina olives, both for cooking this dish and for drizzling over it.

Recipe notes

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