Spanish Roasted Late Summer Vegetables
Farm ingredients:
- Alstede Fresh bell peppers
- Eggplant
- Tomatoes
- Sweet onion
- Garlic
- Fresh parsley or herbs
- Extra-virgin olive oil
- Salt and pepper
- Crusty Italian bread, for serving
Preparation: Roast the whole peppers, eggplant, tomatoes, onion, and garlic until deeply softened and lightly charred. Let cool, peel the peppers and tomatoes, then tear or slice the vegetables into rustic strips. Arrange on a platter, drizzle generously with olive oil, season with salt and pepper, and finish with fresh herbs.
Serve: As a side dish, appetizer with toasted bread, or over grilled bread for a simple farm-to-table meal. Add cooked white beans for protein and extra texture.
About: Inspired by the traditional Catalan dish of Escalivada, this simple recipe celebrates the smoky, sweet flavors of late-summer vegetables. Roasted peppers, eggplant, tomatoes, and onions come together with olive oil and fresh herbs for a colorful dish that lets farm-fresh produce take center stage.
Country Represented: Spain
