Escalivada Recipe
Recipe By Leites Culinaria
This escalivada, a catalan bread salad, is a rustic dish made with bread, tomatoes, eggplant, zucchini, bell peppers, figs.
3.9
17 Rating -
Rate
Non Vegdiet
40minstotal
40minsPrep
40m.total
40m.Prep
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Escalivada Recipe
- 0.06 inch 1 large eggplant cut lengthwise into slices thick
- 0.06 inch 3 zucchini or summer squash cut lengthwise into slices thick
- 1.50 Gypsy or bell peppers halved and seeded
- 0.06 inch 1 red or yellow onion cut into slices thick
- 0.13 cup Olive oil
- 1 Thick slices day old bread hewn from an artisanal loaf, whole grain if desired whether store bought or homemade
- 1/4 inch 2 ripe heirloom tomatoes cut into chunks
- 1/2 cup Mixed flat leaf parsley and basil leaves torn into pieces
- 2-2.50 Fresh figs any variety, halved
- 1/2 Cloves garlic
- 1.50 Olive oil packed anchovy fillets
- 0.13 cup Walnuts halves or pieces
- 0.13 teaspoon Coriander seeds
- 1/4 Grated zest and juice average size lemon preferably organic
- 0.13 cup Olive oil
- 1/4 tablespoon Marjoram leaves
- 1/4 teaspoon Thyme leaves
- 0.13 cup Dried figs preferably mission or some other dark colored variety, chopped
- As required Salt and freshly ground black pepper
Nutrition
value
value
780
calories per serving
78 g Fat9 g Protein15 g Carbs10 g FiberOther
Current Totals
- Fat78g
- Protein9g
- Carbs15g
- Fiber10g
MacroNutrients
- Carbs15g
- Protein9g
- Fiber10g
Fats
- Fat78g
Vitamins & Minerals
- Calcium302mg
- Iron9mg
- Vitamin A1003mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9196mcg
- Vitamin B120mcg
- Vitamin C301mg
- Vitamin E11mg
- Copper< 1mcg
- Magnesium135mg
- Manganese3mg
- Phosphorus189mg
- Selenium2mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Leites Culinaria