Escalivada

Serves 6

4 ripe heirloom tomatoes
2 medium eggplants
2 red bell peppers or local chilies
2 medium onions
1 head garlic
Β½ cup extra virgin olive oil
ΒΌ cup sherry vinegar
As needed salt

  1. Rinse the eggplant, peppers and tomatoes. Cut the eggplants in half lengthwise, and brush the cut side with olive oil and place cut side down on a prelit grill.

  2. Peel the onions, then place the peppers, and onions on the grill as well. You want to get a nice char on the vegetables with the open flame.

  3. In a separate mixing bowl, mince garlic and add it to a mixture of ΒΌ cup sherry vinegar and Β½ cup olive oil. This is to drizzle over the vegetables after they finish on the grill. Grill until there is nice char on the vegetables and they are fork tender.

  4. Remove vegetables from grill and place in a serving dish.

  5. Drizzle with oil and vinegar mixture. Adjust with salt and serve.