Catalan-Style Ash-Roasted Vegetables Recipe
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Category
Appetizers and Hors d'Oeuvres
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Cusine
American
What do you need?
How to make?
Ingredients
1 medium eggplant
1 large bell pepper
1 small onion
3 to 4 roma tomatoes
1/2 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
1 teaspoon sherry vinegar
Directions
Toss eggplant, red pepper, onion, and tomatoes 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.
Build a fire out of 1 chimney full of coals and let it die out until only smoldering coals remain . 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 eggplant, pepper, onion, and tomato skins. Discard pepper and eggplant seeds. Roughly chop flesh and combine with remaining olive oil and parsley. Season to taste with salt and pepper. Serve, drizzling with sherry vinegar.
Preheat oven to 350 degrees F. Place foil packets on a rimmed baking sheet and bake until vegetables are completely tender, about 2 hours. Unwrap vegetables and discard eggplant, pepper, onion, and tomato skins. Discard pepper and eggplant seeds. Roughly chop flesh and combine with remaining olive oil and parsley. Season to taste with salt and pepper. Serve, drizzling with sherry vinegar.
