Appetizer for 5

Roasted Pepper Escalivada

Name: Roasted Pepper Escalivada
Total time: 70 min
Yield: 5 servings
Cuisine: Spanish
Ingredients: 2 red bell peppers; 1 eggplant; 1 onion; 1 1/2 tbsp olive oil; 1/2 tsp salt; 1 splash sherry vinegar (optional); crusty bread (optional)

$3.63for 470 minServes 5

Bell peppers, eggplant, and onion roast until tender, cool, and combine with olive oil and optional sherry vinegar.

Roasted Pepper Escalivada with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Bell peppers, 0.75 lb$2.49/lb typical	0.75 lb	$1.87Typical price
	Eggplant, 1 lb$1.99/lb typical	1 lb	$1.99Typical price
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
Total for the servings shown		$4.53

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

Olive and cooking oilVinegar

Not included in the cost.

70 minstart to table
Mediumdifficulty
5servings as written
$typical cost tier

Spanish Vegetarian Vegan Dairy-free Low-carb Budget Appetizers Snacks Cold-weather comfort Winter

Typical price

$0.91 per serving$3.63 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 red bell peppers
1 eggplant
1 onion
1 1/2 tbsp olive oil
1/2 tsp salt
1 splash sherry vinegar (optional)
crusty bread (optional)

Steps

Heat the oven to 425 F and line a large baking sheet with foil.
Place the peppers, eggplant, and onion on the sheet, then brush them with olive oil and sprinkle with salt.
Roast for 40 to 45 minutes, turning the vegetables halfway through, until tender and charred.
Cover the hot vegetables with foil for 10 minutes to loosen their skins.
Peel and slice the peppers, eggplant, and onion, then toss them with the remaining olive oil and sherry vinegar if using.
Let the vegetables cool for 10 minutes before serving with crusty bread if using.