Escalivada | Catalan Bread Recipe
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Ingredients
-
1
eggplant
(cut lengthwise into slices 14 inch thick)
-
3
zucchini
(summer squash cut lengthwise into slices 14 inch thick)
-
6
bell pepper
(gypsy, halved and seeded)
-
1
yellow onion
(red or yellow onion cut into slices 14 inch thick)
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12 cup
olive oil
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4
day old bread
(thick slices day old bread hewn from an artisanal loaf whether store bought or homemade)
-
2
heirloom tomatoes
(ripe, cut into 1 inch chunks)
-
2 cups
flat leaf
(mixed fresh flat leaf parsley and basil leaves torn into pieces)
-
9
figs
(fresh, variety halved optional)
-
2 cloves
garlic cloves
-
6
olive oil
(packed anchovy fillets)
-
12 cup
walnut halves
(pieces)
-
12 tsp
coriander seed
-
1
lemon
(grated zest and juice of 1 average size, preferably organic)
-
1 tbsp
fresh marjoram
(leaves)
-
1 tsp
thyme leaves
(fresh)
-
12 cup
dried fig
(preferably mission or some other dark colored variety chopped)
-
salt
-
black pepper
Prep Time
40 min
Total Time
40 min
Preparation
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