Escalivada (catalan roasted vegetables)
Roast
Spanish cuisine
Roasting
I first tried this in Barcelona, pulled out of my host's fridge in a glass baking dish like it was no big thing: roasted peppers and onions and eggplant, swimming in oil, brightened with sherry vinegar. It's like the Catalan answer to ratatouille, and is beautiful on bread. It's also often served with meat and fish dishes.
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