Spanish Grilled Vegetable Salad – Escalivada
Heat the broiler on the highest setting. Peel onion, leaving root end, then cut lengthwise into eighths or sixths. Cut the melanzani diagonally into 1/2 cm thick slices. From the leek, chop the green and root and cut only the white in half lengthwise. Rinse well and dry with kitchen roll. Remove the roots of … Read more