Escalivada or Catalan style ash roasted vegetables

Escalivada, is a roasted vegetable dish is typical from the regions of Cataluya and Aragon. Its' name comes from a verb in Catalan meaning "to roast in the embers."

It is a simple dish, with rural origins, made from roasted tomatoes, aubergines, peppers and onions. Typically served warm or room temperature with crusty bread, or to accompany meat or fish in warmer months, it is suitable to eat it all year-round. It is best to prepare and eat the escalivada the same day. It only takes about 5 minutes to put together and to cook about 2 hours. Generally in Catalunya is cooked over the ashes of the barbecue.

1 medium aubergine

1 large bell pepper

1 small onion (unpeeled)

3 to 4 big red tomatoes

1/2 cup extra-virgin olive oil, divided

salt and freshly ground black pepper

2 tablespoons chopped fresh parsley leaves

1 teaspoon sherry vinegar

Toss the aubergine, red pepper, onion, and tomatoes (if using) with half of olive oil, rubbing them with your hands to coat them evenly. Season with salt and pepper. Wrap each vegetable individually in foil.
To Finish on the bbq: Build a fire out of 1 chimney full of coals and let it die out until only smoldering coals remain (you can cook on it while it is still hot). When ready, place foil-wrapped vegetable directly on coals, piling some of the coals on top. Place lid on grill and let cook until vegetables are completely tender, about 2 hours and up to overnight. Remove from coals, unwrap vegetables, and discard aubergine, pepper, onion, and tomato skins. Discard pepper and aubergine seeds. Roughly chop flesh and combine with remaining olive oil and parsley. Season to taste with salt and pepper. Serve, drizzling with sherry vinegar.

3.
To Finish in Oven: Preheat oven to 200 C. Place foil packets on a rimmed baking sheet and bake until vegetables are completely tender, about 2 hours. Unwrap vegetables and discard aubergine , pepper, onion, and tomato skins. Discard pepper and aubergine seeds. Roughly chop flesh and combine with remaining olive oil and parsley. Season to taste with salt and pepper. Serve, drizzling with sherry vinegar.