1/2 tbsp Barcelona Spice Blend , (see separate recipe)
1 14-16 oz Braveheart NY Strip Steak
2 tsp oil, olive
Escalavida
Directions
Preheat your oven to 375° F.
Wash and dry your vegetables, rub them with olive oil, sprinkle them with a few pinches of salt and seasoning. Place on a baking sheet, and roast for 2 hours until soft.
Remove from the oven and let cool. Peel the skins off of the eggplant and the peppers. Slice your vegetables into 1/2- to 1-inch slices. Add a pinch of salt, drizzle generously with oil, and add splash of sherry vinegar.
Ingredients
2 bell peppers , (one red and one yellow)
1 medium Peak Fresh Produce Eggplant, (look for a firm one with taut skin)
1 tsp Magellan Mediterranean seasoning
1/2 cup Roma® Oil, Olive, plus more for drizzling
1 small Peak Fresh Produce® Onion(s)
1 pinch salt
1 splash vinegar, sherry wine
3 Peak Fresh Produce® Tomato(es), Roma
Barcelona Spice Mix
Directions
Grind the fennel seed and peppercorns in a spice grinder.
