Escalavida
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
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
