Side Pannel
Ensalada Catalana
Ingredients List
- 1 md Eggplant
- 3 md Green peppers
- 3 md Onions
- 3 md Tomatoes
- 2 7 oz cans artichoke hearts
- 6 ts Olive oil
- 2 Cloves garlic; minced
- 1/4 c Chopped parsley
- 2 tb Capers in vinegar
- 1/8 ts White pepper
- 1/4 ts Salt
- 2 Lemons
- 1 Hard-boiled egg
Directions
Preheat the oven to 300 degrees. Place the eggplant, green pepper, onion,
and tomatoes in a covered dish and roast for 60 minutes. Allow the
vegetables to cool to room temperature, then peel and remove all seeds.
Slice the vegetables into strips and add the artichoke hearts. Set aside.
Heat 1 teaspoon of the olive oil in a small skillet and saut”š the garlic
for 3 to 4 minutes. Add the parsley, capers, pepper, and salt. Squeeze the
lemons and add the juice to the remaining oil. Mix this well with the
garlic; then pour over the vegetables. Toss gently to coat and refrigerate
before serving. Garnish with sliced egg.
18 servings/Serving size: 1/2 cup
and tomatoes in a covered dish and roast for 60 minutes. Allow the
vegetables to cool to room temperature, then peel and remove all seeds.
Slice the vegetables into strips and add the artichoke hearts. Set aside.
Heat 1 teaspoon of the olive oil in a small skillet and saut”š the garlic
for 3 to 4 minutes. Add the parsley, capers, pepper, and salt. Squeeze the
lemons and add the juice to the remaining oil. Mix this well with the
garlic; then pour over the vegetables. Toss gently to coat and refrigerate
before serving. Garnish with sliced egg.
18 servings/Serving size: 1/2 cup
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