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Spanish Escalivada | Mediterranean Vegetable Bake
(0)
50 min
Under an hour
Knuspr-Küche
Ein aromatischer spanischer Klassiker neu interpretiert: Im Ofen geröstete Auberginen, Paprika und rote Zwiebeln werden mit cremigem Ziegenkäse, aromatischem Thymian und knackigen Pinienkernen überbacken. Dieser mediterrane Auflauf bringt sonnige Sommeraromen direkt auf den Tisch – herrlich unkompliziert und voller Geschmack.
Ingredients
Preparation method
Preparation & Roasting vegetables
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Wash and clean the aubergines, red bell pepper, and yellow bell pepper. Cut aubergines and bell peppers into strips approx. 2 cm wide. Peel the red onions and cut into wedges. Peel and finely chop the garlic cloves.
Spread the sliced vegetables (aubergine, red and yellow bell peppers, red onions, and garlic) in a large baking dish. Drizzle with 3 tbsp extra virgin olive oil, season with 1 pinch of fine table salt and 1 pinch of black pepper, and mix well. Pre-roast in the oven for approx. 25 minutes until the vegetables are soft and lightly browned.
Baking & Finishing
Carefully remove the baking dish from the oven. Cut the goat cheese log into approx. 1 cm thick slices and distribute evenly over the hot roasted vegetables.
Chef's tip
Perfect for guests: The Escalivada tastes great both fresh from the oven and lukewarm as a delicious summer tapa.
Variation tip: If you like, you can mix a handful of black Kalamata olives into the vegetables before baking.
35 min
Under an hour
