This vegan side dish is traditionally served at room temperature with grilled meat or fish, but feel free to double your portion and eat it as a vegan entree with crusty bread for dipping in that garlicky, flavor-packed olive oil. The name for this combination of roasted vegetables comes from the Catalan escalivar, meaning to cook in ashes, though most folks these days use an oven or grill to put some char on their veggies.”
- 3 medium tomatoes, sliced
- 2 small red onions, sliced into rounds and separated
- 1 small eggplant, cut into 3-inch sticks
- 1 small orange bell pepper, sliced
- 1 small yellow bell pepper, sliced
- 1 small summer squash, cut into 3-inch sticks
- 1 small zucchini, cut into 3-inch sticks
- 1 teaspoon sea salt, divided
- 3 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 4 cloves garlic, divided
- ⅓ cup extra-virgin olive oil
- 2 tablespoons Banyuls vinegar or 1 tablespoon each balsamic and red-wine vinegar
- 1Preheat oven to 350°F.
- 2For the best flavor and look, you’ll want to season each vegetable separately with the salt before arranging them side-by-side in the pan. Tomatoes get ¼ teaspoon salt; onions, eggplant, orange and yellow bell peppers, squash and zucchini each get ⅛ teaspoon. Then arrange them in rainbow-like order in a 9-by-13-inch (or similar-size) baking dish.
- 3Tie parsley, thyme and bay leaf together with kitchen string and nestle in the vegetables along with 3 garlic cloves. Drizzle with oil.
- 4Bake until the vegetables are juicy and starting to brown on top, 1¼ to 1½ hours. Let cool to room temperature, about 45 minutes.
- 5Just before serving, drizzle the vegetables with vinegar. Mince the remaining garlic clove and sprinkle over the top.