Escalivada with Lemon Parsley Vinaigrette Recipe

Name: Escalivada with Lemon Parsley Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant, trimmed and sliced crosswise; 1 red bell pepper; 1 green bell pepper; 1 medium red onion, peeled and cut into wedges; 1 zucchini, sliced lengthwise; Olive oil; 3 tbsp (45 mL) extra virgin olive oil; 1/3 cup (75 mL) fresh lemon juice; 2 tbsp (25 mL) chopped fresh parsley; 1 tbsp (15 mL) chopped fresh thyme; Salt and freshly ground black pepper

Servings: persons

1 small eggplant, trimmed and sliced crosswise
1 red bell pepper
1 green bell pepper
1 medium red onion, peeled and cut into wedges
1 zucchini, sliced lengthwise
Olive oil
3 tbsp (45 mL) extra virgin olive oil
1/3 cup (75 mL) fresh lemon juice
2 tbsp (25 mL) chopped fresh parsley
1 tbsp (15 mL) chopped fresh thyme
Salt and freshly ground black pepper

1
Preheat grill to medium-high
2
Brush eggplant, red pepper, green pepper, red onion and zucchini with a little olive oil.
3
Place skin-side down on grill.
4
Cook vegetables for 6 to 15 minutes or until tender and lightly charred, turning and brushing with olive oil.
5
Using tongs, transfer eggplant, onion and zucchini to a serving platter.
6
Transfer peppers to a cutting board; let cool.
7
When ready to handle, halve and seed peppers.
8
Cut into quarters; transfer to platter.
9
In a small bowl, whisk together olive oil, lemon juice, parsley, thyme, salt and pepper.
10
Pour over grilled vegetables.
11
Serve immediately.

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small eggplant, trimmed and sliced crosswise, 1 red bell pepper, 1 green bell pepper, 1 medium red onion, peeled and cut into wedges, and more.

Yes, Escalivada with Lemon Parsley Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Escalivada with Lemon Parsley Vinaigrette

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