Grilled Vegetable Escalivada

Vegetable Escalivada, or Spanish Grilled Vegetables, are caramelized roasted vegetables that have been cooked in a homemade sherry and balsamic vinaigrette.

Grilled Vegetable Escalivada

Prep Time

10 minutes

Cook Time

20 minutes

Serves

5 people

Vegetable Escalivada, or Spanish Grilled Vegetables, are caramelized roasted vegetables that have been cooked in a homemade sherry and balsamic vinaigrette.

Plate your Grilled Vegetable Escalivada on a serving platter to create an array of color, then drizzle with the vinaigrette dressing for the best presentation!

 

Recipe and image provided by the National Onion Association.

Ingredients

For the Vinaigrette

  • 1/3 cup sherry wine vinegar
  • 1/3 cup balsamic vinegar
  • 1/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

For the Vegetables

  • 2 medium onions, cut into thick wedges
  • 14 asparagus spears, thin
  • 6 yellow summer squash, halved lengthwise
  • 1 eggplant, cut into thick slices
  • 1 red bell pepper, cut into 6 wedges
  • 1 green bell pepper, cut into 6 wedges
  • 1 yellow bell pepper, cut into 6 wedges

Preparation

Vinaigrette Dressing

  • 1 Whisk together all ingredients. Makes about 1 cup.

Grilled Vegetables

  • 1 If desired, grill grate may be covered with aluminum foil prior to heating. Brush cut vegetables with olive oil and place onto grill 4 to 6 inches over medium ash-covered coals.
  • 2 Grill for 10 to 20 minutes, turning once halfway through the cooking time. Vegetables are done when tender and slightly charred.

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