This is Spain’s answer to ratatouille, a platter of smoky, jewel-like vegetables in a simple olive oil and sherry vinaigrette. Serve on bread, with cheese, or with meat or fish.
- 2 medium yellow onions, cut crosswise into 1/2-inch slices
- 2 red bell peppers
- 2 yellow or orange bell peppers
- 1 medium eggplant
- 2 tablespoons extra virgin olive oil plus 1/4 cup
- 2 teaspoons Spanish sherry vinegar Kosher salt and freshly ground black pepper
- Finely chopped chives, for garnish
Light a grill. In a large bowl, toss the onion slices and whole peppers and eggplant with 2 tablespoons of the olive oil. Place the vegetables on the grill, and cook, turning as needed, until charred and soft, 15 minutes for the onions, 20 minutes for the peppers, and 30 minutes for the eggplant. (Alternatively, roast the vegetables in the oven.)
Place the peppers and eggplant in a large bowl and cover with plastic wrap. Let the vegetables stand for 15 minutes, and then uncover and peel; discard their skins, stems, and the seeds from the peppers.
Still in the bowl, use your hands to tear the peppers and eggplant into long strips, and then arrange them, alternating, on a platter with the onions. Mix the juices left behind in the bowl with the remaining 1/4 cup of olive oil and the vinegar. Season with salt and pepper, and then drizzle the dressing over the vegetables. Sprinkle with chives before serving.
Serves 4 — Recipe from Saveur, June 27, 2015