Want to beat the summer heat? We think seasonal grilled side dishes are the way to go and our Grilled Vegetable Escalivada is a perfect example! Not only is it easy to make, but the veggies are ready in minutes. If you are unfamiliar with escalivada, it is a Spanish dish of delicious vegetables grilled until sweet, smokey and tender.
As dishes go, Escalivada is simple to prepare and it goes well with anything you might be grilling whether its steaks, burgers, chicken or fish. Consider chopping up the vegetables to use as a taco filling or a topping for grilled pizzas. Oh, and did we mention it’s great hot OR cold?!
I recommend using two different varieties of onions in this escalivada. Not only does it add a sweet flavor that complements the other vegetables, it also adds color. A mix of red and yellow or red and white onions really creates a pretty platter when you display this side dish on the dinner table!
Yield: 4 to 6 servings
Preparation time: 15 minutes
Cooking time: 20 minutes
1/3 cup sherry wine vinegar
1/3 cup balsamic vinegar
1/3 cup olive oil
½ teaspoon salt
½ teaspoon ground black pepper
14 asparagus spears, thin
2 medium onions (1 red and 1 white or yellow), cut into thick wedges
6 yellow summer squash, halved lengthwise
1 eggplant cut into thick slices
1 green bell pepper cut into 6 wedges
1 red bell pepper cut into 6 wedges
1 yellow bell pepper cut into 6 wedges
Olive oil to brush vegetables
For Vinaigrette Dressing: Whisk together all ingredients. Makes about 1 cup.
For Vegetables: If desired, grill grate may be covered with aluminum foil prior to heating. Brush cut vegetables with olive oil and place onto grill 4 to 6 inches over medium ash covered coals. Grill for 10 to 20 minutes, turning once half way through the cooking time. Vegetables are done when tender and slightly charred. To serve, place vegetables on serving platter and drizzle with vinaigrette dressing.
Images by Lori Rice for the National Onion Association