Plant Oriented Cooking

RECIPE: Escalivada

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  • 2 eggplants, sliced into 1/4-inch slices
  • 1 large zucchini, sliced into rounds
  • 2 different colored peppers, sliced
  • 3 tomatoes, cut into wedges
  • 1 onion, sliced into rings
  • olive oil for drizzling
  • dried thyme
  • Fine sea salt and freshly ground black pepper


  1. Preheat the oven to 400°. Line a baking sheet with aluminum foil.
  2. Lay out the vegetable rounds on the tray and drizzle with olive oil. Season to taste with thyme, salt, and pepper.
  3. Bake in the oven for 30 to 45 minutes or until the vegetables are tender, but still slightly al dente.
  4. Serve hot, warm, or at room temperature.




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