Originating in Spain, escalivar is a verb and an adjective, connoting the dance of fire-roasting vegetables over hot coals. A delicious alternative to a veggie platter, escalivada can be served on French bread or speared with a fork.
Prep time: 15 minutes
Total cooking time: 30 minutes
2 red bell peppers
2 green Anaheim peppers
1.5 lb. Asparagus
1 lb. large button mushrooms
2 tablespoons olive oil
1 teaspoon coarse salt
Lemon wedges, optional
Stem and slice the bottoms off the tips of the peppers and mushrooms. Remove seeds from peppers.
Place the vegetables directly onto the grill over medium-high heat. Flip and rotate vegetables every 5 minutes. Remove from heat as they blacken, about 10 to 15 minutes.
Cut vegetables into long strips.
Sprinkle with salt and add olive oil. Serve at room temperature.