Roasted vegetable salad “Escalibada” (from Spain)
ingredients
Serves 4
5 aubergines
3 red peppers
4 potatoes
olive oil
garlic, finely diced (optional)
salt
Per portion: 139 kcal / 581 kJ / protein 4g / fat 5g / carbohydrate 19g
preparation
1. Wash the aubergines and red peppers, brush with oil and place on a baking sheet. Scrub the potatoes and prick with a fork. Put these alongside the other vegetables and bake in the oven.
2. Once cooled, peel the potatoes. Cut the vegetables and potatoes into strips or slices. Dress with olive oil, salt and garlic (optional) to taste. Serve cold.
| device-settings | Fan-assisted | Top or bottom heat |
| Temperature | 170–190°C | 190–210°C |
| Oven shelf | 1st from the bottom | 1st from the bottom |
| Time | 50–60mins. | 50–70mins. |
