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Escalivada

Escalivada
1 globe eggplant, trimmed
3 bell peppers - 1 red, 1 yellow, 1 green
2 heads garlic
4 zucchini OR 2 zucchini and 2 yellow crookneck squashes
1 fennel bulb
2 red onions, quartered through stem end
3-4 tomatoes, halved crosswise
Sugar for sprinkling
Salt and pepper
1/4 cup extra-virgin olive oil
Dash of sherry vinegar or red or white wine vinegar
2 Tbsp chopped flat leaf parsley
1 Tsp chopped fresh rosemary
Coarse bread for serving

Preheat oven to 400 degrees F.

Escalivada
1 globe eggplant, trimmed
3 bell peppers - 1 red, 1 yellow, 1 green
2 heads garlic
4 zucchini OR 2 zucchini and 2 yellow crookneck squashes
1 fennel bulb
2 red onions, quartered through stem end
3-4 tomatoes, halved crosswise
Sugar for sprinkling
Salt and pepper
1/4 cup extra-virgin olive oil
Dash of sherry vinegar or red or white wine vinegar
2 Tbsp chopped flat leaf parsley
1 Tsp chopped fresh rosemary
Coarse bread for serving

Preheat oven to 400 degrees F.

Cut globe eggplant into 4 equal pieces. Quarter bell peppers lengthwise and seed. Combine eggplant and bell pepper pieces in a roasting pan. Break garlic heads into cloves. Reserve 2 cloves and add the others, unpeeled, to the pan with the veggies. Trim zucchini and cut each into 2 or 3 pieces. Cut off the stems and feathery tops and any bruised outer stalks from the fennel bulb and quarter lengthwise. Add zucchinin, fennel, onions, and tomatoes to the pan. Sprinkle with sugar and season to taste with salt and pepper. Drizzle with olive oil and vinegar. Mix all well.

Roast veggies, turning once or even twice, until tender, about 40 minutes. When tender, remove from oven and transfer to a bowl. Peel and finely chop the reserved garlic cloves and sprinkle over vegetables along with parlsley and rosemary. Do not stir at this point. Serve hot or at room temperature. Whole roasted garlic cloves may be squeezed and spread onto pieces of bread by diners...

MAKES 4 SERVINGS