Spanish Escalivado Tostadas

Name: Spanish Escalivado Tostadas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 1 small eggplant, trimmed; 1 red bell pepper; 1 green bell pepper; 1 medium red onion, peeled, quartered; 1 zucchini, trimmed, sliced lengthwise; 1 small lemon, juice of; 1/4 cup extra virgin olive oil; 2 tablespoons finely chopped parsley; 1 tablespoon finely chopped thyme; sea salt & freshly ground black pepper; 1 baguette, sliced into 1/2 inch slices; extra virgin olive oil, for brushing

Submitted by Olha7397

"When they roast vegetables like this in Spain they call it escalivada, a lovely name for this colourful mixture of eggplant, peppers, onions and zucchini that can be roasted in the oven or cooked on an indoor or outdoor grill. Use good extra virgin olive oilâ€”preferably from Spainâ€”for this dish. You can vary this by presenting it in a shallow ceramic bowl as part of an antipasto spread, tossing with pasta or serving over rice."

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Ready In:: 50mins
Ingredients:: 12
Serves:: 4-6

ingredients

1 small eggplant, trimmed
1 red bell pepper
1 green bell pepper
1 medium red onion, peeled, quartered
1 zucchini, trimmed, sliced lengthwise
1 small lemon, juice of
¹⁄₄ cup extra virgin olive oil
2 tablespoons finely chopped parsley
1 tablespoon finely chopped thyme
sea salt & freshly ground black pepper
1 baguette, sliced into 1/2 inch slices
extra virgin olive oil, for brushing

directions

Preheat oven to 500°F Place the eggplant, peppers, onion and zucchini in a shallow roasting pan. Drizzle over about 2 tablespoons of the olive oil and toss together. Roast in the hot oven for about 20 minutes, turning the vegetables over a couple of time throughout the roasting time. Remove the pan from the oven and let vegetables cool slightly.
Reduce oven temperature to 350°F to toast baguette.
When cool enough to handle, skin the peppers, remove the seeds and core. Peel the eggplant, slice in half and, using a spoon, remove the seeds. Roughly cut the eggplant, peppers, onion and zucchini and transfer to a bowl. Add the remaining olive oil, lemon juice, parsley, thyme, salt and pepper and toss together. Let sit for a few minutes at room temperature to allow flavours to develop.
Place the slices of bread on a baking sheet. Lightly toast in the oven for about 5 minutes in total, turning once. Remove from the oven and lightly brush with a bit of olive oil. Spoon a little of the vegetable mixture on each toast and serve. Serves 4-6.
Serve with Spanish white made from Albarino grape. This wine has a fresh, crisp, appley flavour, very similar to the vinho verde of Portugal, where this grape is called alvarinho.
New Celtic Cooking.