Roasted Vegetable Medley with Smoky Paprika Dressing

Ingredients

While the original Catalan Escalivada typically uses olive oil and vinegar as a dressing, this Pittsburgh-inspired version incorporates a smoky paprika dressing to add a distinct flavor profile. Additionally, the choice of vegetables may vary slightly, with a focus on locally available produce in Pittsburgh. We alse have the original recipe for Escalivada, so you can check it out.

• 2 red bell peppers 2 red bell peppers
• 1 large eggplant 1 large eggplant
• 1 red onion 1 red onion
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1 tablespoon smoked paprika 1 tablespoon smoked paprika
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1 teaspoon honey 1 teaspoon honey
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 14g, 8g
• Protein: 2g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C).
2. 2.
   Place the whole bell peppers, eggplant, and red onion on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
3. 3.
   Roast the vegetables in the preheated oven for 40-45 minutes, or until the skins are charred and the vegetables are tender.
4. 4.
   Remove the vegetables from the oven and let them cool slightly. Peel off the charred skins and discard.
5. 5.
   Slice the roasted vegetables into thin strips and arrange them on a serving platter.
6. 6.
   In a small bowl, whisk together the remaining 2 tablespoons of olive oil, smoked paprika, red wine vinegar, honey, salt, and pepper.
7. 7.
   Drizzle the smoky paprika dressing over the roasted vegetables.
8. 8.
   Allow the flavors to meld for 10 minutes before serving.

Treat your ingredients with care...

• Bell peppers — To easily remove the charred skin, place the roasted bell peppers in a bowl and cover with plastic wrap for 10 minutes. The steam will help loosen the skin, making it easier to peel off.
• Eggplant — If you prefer a milder flavor, you can salt the sliced eggplant and let it sit for 30 minutes before roasting. This helps remove any bitterness.
• Smoked paprika — Use a good quality smoked paprika to enhance the smoky flavor of the dressing.

Tips & Tricks

• For added depth of flavor, you can sprinkle some crumbled feta cheese or toasted almonds over the roasted vegetables before drizzling with the dressing.
• Serve the dish warm or at room temperature for the best flavor.
• This dish can be prepared in advance and refrigerated. Allow it to come to room temperature before serving.

Serving advice

Serve the roasted vegetable medley as a main course accompanied by crusty bread or as a side dish alongside grilled meats or fish. It can also be enjoyed as a filling for sandwiches or wraps.

Presentation advice

Arrange the colorful strips of roasted vegetables on a platter, drizzle the smoky paprika dressing over them, and garnish with fresh herbs such as parsley or cilantro. The vibrant colors and enticing aroma will make this dish visually appealing.