The scalled or climbing vegetables is a traditional dish of areas near the Mediterranean, such as Catalonia, Valencia and Murcia. It is prepared with oven roasted vegetables and, although used vegetables can vary depending on the area in which it is prepared, eggplants, onion and red peppers can never miss. This recipe for vegetable scalast is very healthy and perfect for Enjoy as an incoming, Canapé, or as a companion of meat or fish dishes. In addition, it is very simple to prepare and it is preserved very well in the fridge, so we invite you to prepare them in season and discover how to scalared vegetables step by step with recipes.
| 🚻 4 Diners | 🕘 45m | 🍵 Distribution Very Low | 🤯 |
| Ingredients to scalared vegetables: |
| 3 red peppers 3 eggplants 3 onions 1 jet of olive oil 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to scalared vegetables:
1. Press the oven to 180 ºC with heat up and down. If you have a fan, you can put it to accelerate the roast of the vegetables. The red peppers and eggplants. Cut the eggplants in two and put them in a baking sheet along with the peppers. Peel the onion, remove the thickest layers and also pass them to the tray. Spray the vegetables with a stream of oil and introduce them in the oven.
2. Bake the vegetables about 40-50 minutes or until golden brown. So that they are rich inside, the outside must be toasted. When they are ready, turn off and leave them for a while in the oven. You can also take them out and cover them with a kitchen cloth so that it is easier to remove the skin.
3. Take out the vegetables and clean them, remove the skin of peppers and pepitas, remove the meat from the eggplants and remove the outer layer of the onion.
4. Cut the pepper into strips and see them in a fountain, do the same with the meat of the eggplants and onions. Spray with an olive oil and a bit of salt. It serves. This scalared vegetables can be eaten cold for salads or torradas, and hot to accompany meat or fish dishes.
