Escalivada - Grilled Summer Vegetables - Recipes | Goya Foods

Name: Escalivada - Grilled Summer Vegetables - Recipes | Goya Foods
Prep time: 10 min
Total time: 30 min
Ingredients: 1 large yellow onion, peeled and cut horizontally into ½”-thick rings; 1 medium eggplant, peeled and cut lengthwise into ¼”-thick slices; 2 medium tomatoes, cored, halved and seeded; ¼ cup GOYA® Extra Virgin Olive Oil, plus more for brushing; GOYA® Adobo All-Purpose Seasoning with Pepper, to taste; 1 jar(4 oz.) GOYA® Fancy Pimientos, drained and thinly sliced; ½ tablet GOYA® Minced Garlic or 1 clove garlic, finely chopped

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Prep Time: 10

Total: 30

Servings: 4

Escalivada - Grilled Summer Vegetables - Recipes | Goya Foods

Ingredients

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1 large yellow onion, peeled and cut horizontally into ½”-thick rings1 medium eggplant, peeled and cut lengthwise into ¼”-thick slices2 medium tomatoes, cored, halved and seeded¼ cup GOYA® Extra Virgin Olive Oil, plus more for brushingGOYA® Adobo All-Purpose Seasoning with Pepper, to taste1 jar(4 oz.) GOYA® Fancy Pimientos, drained and thinly sliced½ tablet GOYA® Minced Garlic or 1 clove garlic, finely chopped

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Instructions

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Step 1 Heat grill to medium-high heat. Run 2 thin metal or soaked bamboo skewers parallel through each onion slice, placing skewers about 1½” apart to keep slice intact. Liberally brush both sides of onions rings, eggplant slices and tomato halves with olive oil. Sprinkle with Adobo. Grill, flipping occasionally, and brushing with more olive oil, until vegetables are tender and caramelized,4-6 minutes for tomato, 12-14 minutes for eggplant and 18-20 minutes for onion . Thinly slice vegetables. Step 2 In medium serving bowl, gently fold together grilled vegetable slices, pimiento slices, garlic, and ¼ cup olive oil. Serve warm or at room temperature.

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