Spanish Escalivado Tostadas Recipe

Name: Spanish Escalivado Tostadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant, trimmed; 1 red bell pepper; 1 green bell pepper; 1 medium red onion, peeled, quartered; 1 zucchini, trimmed, sliced lengthwise; 1 small lemon, juice of; ¼ cup extra virgin olive oil; 2 tablespoons finely chopped parsley; 1 tablespoon finely chopped thyme; sea salt & freshly ground black pepper; 1 baguette, sliced into 1/2 inch slices; extra virgin olive oil, for brushing

Servings: persons

1 small eggplant, trimmed
1 red bell pepper
1 green bell pepper
1 medium red onion, peeled, quartered
1 zucchini, trimmed, sliced lengthwise
1 small lemon, juice of
¼ cup extra virgin olive oil
2 tablespoons finely chopped parsley
1 tablespoon finely chopped thyme
sea salt & freshly ground black pepper
1 baguette, sliced into 1/2 inch slices
extra virgin olive oil, for brushing

1
Preheat oven to 500F Place the eggplant, peppers, onion and zucchini in a shallow roasting pan.
2
Drizzle over about 2 tablespoons of the olive oil and toss together.
3
Roast in the hot oven for about 20 minutes, turning the vegetables over a couple of time throughout the roasting time.
4
Remove the pan from the oven and let vegetables cool slightly.
5
Reduce oven temperature to 350F to toast baguette.
6
When cool enough to handle, skin the peppers, remove the seeds and core.
7
Peel the eggplant, slice in half and, using a spoon, remove the seeds.
8
Roughly cut the eggplant, peppers, onion and zucchini and transfer to a bowl.
9
Add the remaining olive oil, lemon juice, parsley, thyme, salt and pepper and toss together.
10
Let sit for a few minutes at room temperature to allow flavours to develop.
11
Place the slices of bread on a baking sheet.
12
Lightly toast in the oven for about 5 minutes in total, turning once.
13
Remove from the oven and lightly brush with a bit of olive oil.
14
Spoon a little of the vegetable mixture on each toast and serve.
15
Serve with Spanish white made from Albarino grape.
16
This wine has a fresh, crisp, appley flavour, very similar to the vinho verde of Portugal, where this grape is called alvarinho.
17
New Celtic Cooking.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 small eggplant, trimmed, 1 red bell pepper, 1 green bell pepper, 1 medium red onion, peeled, quartered, and more.

Yes, Spanish Escalivado Tostadas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Escalivado Tostadas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions