Snack · 45 min · spanish

Escalivada

Spanish flavors, weeknight effort. Red bell peppers meets eggplant in a 45-minute snack worth keeping in rotation. It is weeknight cooking that still hits your targets — 4 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 3 Red bell peppers
• 1 Eggplant
• 1 large Yellow onion
• 2 Tomatoes
• 1/4 cup Olive oil
• 1 tbsp Sherry vinegar
• 4 Anchovy fillets

Steps

1. Roast the peppers, eggplant, onion, and tomatoes over an open flame or under the broiler, turning, until the skins blister and blacken all over.
2. Seal the hot vegetables in a bowl under plastic wrap for 15 minutes — the steam loosens the skins.
3. Peel away the charred skins (a little char left behind is good), remove the seeds, and pull the flesh into long ribbons.
4. Arrange the ribbons on a platter in stripes and dress with olive oil, sherry vinegar, and salt.
5. Lay the anchovy fillets across the top and rest 20 minutes at room temperature so the flavors marry.
6. Serve with bread to catch the smoky dressing.

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