Escalivada - Grilled Summer Vegetables
Prep time: 10 min.
Total time: 30 min.
1 large yellow onion, peeled and cut horizontally into ½”-thick rings
1 medium eggplant, peeled and cut lengthwise into ¼”-thick slices
2 medium tomatoes, cored, halved and seeded
¼ cup GOYA® Extra Virgin Olive Oil, plus more for brushing
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1 jar (4 oz.) GOYA® Fancy Pimientos, drained and thinly sliced
½ tsp. GOYA® Minced Garlic or 1 clove garlic, finely chopped
|1.||Heat grill to medium-high heat. Run 2 thin metal or soaked bamboo skewers parallel through each onion slice, placing skewers about 1½” apart to keep slice intact. Liberally brush both sides of onions rings, eggplant slices and tomato halves with olive oil. Sprinkle with Adobo. Grill, flipping occasionally, and brushing with more olive oil, until vegetables are tender and caramelized,4-6 minutes for tomato, 12-14 minutes for eggplant and 18-20 minutes for onion . Thinly slice vegetables.|
|2.||In medium serving bowl, gently fold together grilled vegetable slices, pimiento slices, garlic, and ¼ cup olive oil. Serve warm or at room temperature.|