Escalivada Recipe

Ingredients For Escalivada Recipe

• 0.25 inch 1 large eggplant cut lengthwise into slices thick
• 0.25 inch 3 zucchini or summer squash cut lengthwise into slices thick
• 6 Gypsy or bell peppers halved and seeded
• 0.25 inch 1 red or yellow onion cut into slices thick
• 0.5 cup Olive oil
• 4 Thick slices day old bread hewn from an artisanal loaf, whole grain if desired whether store bought or homemade
• 1 inch 2 ripe heirloom tomatoes cut into chunks
• 2 cup Mixed flat leaf parsley and basil leaves torn into pieces
• 8 Fresh figs any variety, halved
• 2 Cloves garlic
• 6 Olive oil packed anchovy fillets
• 0.5 cup Walnuts halves or pieces
• 0.5 teaspoon Coriander seeds
• 1 Grated zest and juice average size lemon preferably organic
• 0.5 cup Olive oil
• 1 tablespoon Marjoram leaves
• 1 teaspoon Thyme leaves
• 0.5 cup Dried figs preferably mission or some other dark colored variety, chopped
• Salt and freshly ground black pepper