Hello, welcome to:
Flavors of Spain;
In the Southwest.

On this occasion I want to show you how to make a Southwestern Escalivada!

This is what you need:

3 ea. Poblano peppers
2 ea. Red bell peppers
1 ea. Eggplant
1 ea. White onion
2 oz E.V.O.O.
Apple wood chips soaked
Fresh herbs
Salt

Wrap onion in foil
Rub olive oil over veggies
Add onion directly over hot coals
Add soaked wood chips
Arrange vegetables on hot grill
Cover and smoke for 3 minutes
Finish roasting vegetables until soft
Let vegetables rest for 10 minutes
Peel and clean peppers and eggplant
Remove outer skin from onion and slice
Rough Julianne peppers and eggplant
Reserve vegetable juices and reduce by half
Arrange veggies on a plate
Dress with reduced juices, add salt and olive oil
Serve over rustic toasted bread


Thank you Jon Sayles for your wonderful music
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