Spanish Charred Roasted Vegetable Platter

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This rustic Catalan classic turns humble vegetables into a silky, smoky dish with deep flavor. Eggplant, peppers, tomatoes, and onions are charred until tender, then dressed with fruity olive oil and sherry vinegar. Serve as a tapa with crusty bread or as a side to grilled meats and fish.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 16 gFat
• 2.5 gSaturated Fat
• 35 gCarbs
• 11 gFiber
• 18 gSugar
• 7 gProtein
• 580 mgSodium
• 1100 mgPotassium
• 80 mgCalcium
• 2.5 mgIron
• 140 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the vegetables

• 2 large eggplants (about 1.5 lb / 680 g)
• 4 red bell peppers, whole
• 4 ripe Roma tomatoes
• 2 large yellow onions, unpeeled and quartered
• 1 whole head of garlic
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 1 teaspoon flaky sea salt
• 1/2 teaspoon freshly ground black pepper

For finishing and serving

• 2 tablespoons Spanish sherry vinegar
• 8 salted anchovy fillets, optional
• 1/2 cup pitted black olives, optional
• Crusty country bread, for serving

Directions

1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
2. Pierce each eggplant a few times with a fork. Leave the bell peppers and tomatoes whole, and quarter the onions through the root so they hold together. Wrap the garlic head in foil.
3. Arrange all the vegetables on the baking sheet in a single layer. Drizzle with 3 tablespoons of olive oil and season with sea salt and black pepper, rubbing lightly to coat.
4. Roast for 45 to 55 minutes, turning every 15 minutes, until the skins of the peppers and eggplant are deeply charred and blistered and the flesh feels completely soft when pressed.
5. Transfer the vegetables to a platter and let cool for 15 minutes. Peel away and discard the charred skins from the peppers, tomatoes, and onions; tear the eggplants lengthwise into thick strips.
6. Unwrap the roasted garlic and squeeze the soft cloves from their skins, scattering them over the vegetables.
7. Drizzle the platter generously with more olive oil and the sherry vinegar. Season to taste with additional salt and pepper, and let rest at room temperature for at least 20 minutes to let the flavors meld.
8. Scatter the anchovies and olives over the top if using, then serve with thick slices of toasted country bread for soaking up the rich cooking juices.
9. Serve at room temperature as a tapa, starter, or side dish. Refrigerate leftovers in an airtight container for up to 3 days.

Cook’s Notes

• For the most authentic smoky flavor, char the peppers and eggplants directly over a gas flame before finishing them in the oven.
• Letting the finished dish rest at room temperature for a few hours (or overnight) deepens the flavor significantly.
• Rub toasted bread with a cut clove of raw garlic and a ripe tomato half before topping with the vegetables for a Catalan-style torrada.
• Add a can of good Spanish tuna or hard-boiled eggs to turn this into a light main course.
• Choose the ripest, in-season tomatoes you can find; they make a real difference in the finished dish.

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