Canapa de Escalivada
Source: Penelope Casas, ¡Delicioso!
- 1 small eggplant, about 1/2 lb
- 1 red bell pepper
- 1 green bell pepper
- 1 medium onion, peeled
- 1 tbs extra-virgin olive oil
- lemon juice
- 1 tbs parsley, minced
- 1 tsp thyme leaves, or 1/8 tsp dried
- kosher or sea salt
- ground black pepper
- 1 large zucchini, skin on, in 1/8-inch crosswise slices
Arrange eggplant, peppers, and onion in a roasting pan, and roast in 500F oven for about 20 minutes, turning eggplant and peppers once. Put peppers into a bag to steam. Peel eggplant and peppers, discarding skin and seeds. Cut eggplant, peppers, and onion roughly into 1-inch strips, and place in bowl.
Gently mix in olive oil, a few squeezes of lemon juice, parsley, thyme, salt and pepper.
Lightly sprinkle zucchini rounds with salt, and let set a few minutes. Top zucchini rounds with vegetable mixture. Serve at room temperature.
I've seen other recipes with roasted tomato as well. Cut the tomato in half and roast with the eggplant and peppers.