Catalan Grilled Vegetables with Almond Sauce

from "Mediterranean Vegan Kitchen" by Donna Klein

Serves 8

Ingredients:

  • 1 large eggplant (about 1 lb.)
  • 2 medium red bell peppers (about 6 oz. each)
  • 2 medium yellow bell peppers (about 6 oz. each)
  • 2 T extra virgin olive oil
  • 16 to 20 pencil-thin asparagus spears or long green beans, cooked and chilled
  • Thin slices of peasant-style bread, lightly toasted (optional)
  • Salsa Romesco (see recipe for)

Instructions:

  1. Roast the vegetables. Pierce the eggplant in several places with the tines of a fork.  Rub the eggplant and peppers with the olive oil.  Cook by either of these methods:
  •  
    • Prepare a medium-hot grill.   Place vegetables directly on the grill.  Cover and cook, turning frequently with tongs, for 20 to 35 min., or until the skins are blackened and the insides are soft.  
    • preheat oven to 450F. Place vegetables on an ungreased baking sheet and roast for 20 to 35 minutes.

When the peppers finish cooking, remove both peppers and eggplant from grill/oven.

  1. Transfer the peppers to a paper bag, twist closed, and set aside for 20 minutes.  Work on eggplant during this time.  After 20 minutes, with your fingers or a small sharp knife, slip the skins off the peppers.  Cut each one lengthwise into quarters, removing cores and seeds. Cut each quarter in half lengthwise
  2. Carefully stem the eggplant, then cut in half lengthwise; drain, cut side down, on serveral layers of paper towels.  When the eggplant is cool enought to handle, peel away and discard the skin.  Cut each half into long thin strips.  Set aside.  
  3. To serve, arrange the eggplant and peppers attractively on a large platter, separating and outlining the vegetables with the asparagus spears.
  4. Serve chilled or at room temperature with the toasted bread slices and Salsa Remoesco passed separately.

Advanced preparation.  The roasted vegetables can be stored, covered in the refrigerator for up to 24 hours.  Bring to room temperature or serve chilled.