by EmilyC
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EmilyC's Notes:
Expand3 medium to large heirloom tomatoes, cored and halved Ask a question about this ingredient
1 small red onion, halved Ask a question about this ingredient
1 red bell pepper, halved Ask a question about this ingredient
1 small eggplant, cut in half lengthwise Ask a question about this ingredient
1 small zucchini, cut in half lengthwise Ask a question about this ingredient
1 jalapeno or Serrano chili, cut in half lengthwise Ask a question about this ingredient
2 to 3 T olive oil Ask a question about this ingredient
kosher salt and pepper, to taste Ask a question about this ingredient
3 tablespoons sherry vinegar, or to taste Ask a question about this ingredient
1/2 teaspoon smoked Spanish paprika (pimenton) Ask a question about this ingredient
Preheat grill to medium, or alternatively, prepare grill pan indoors.
Ask a question about this stepBrush vegetables with olive oil until evenly coated, and season with salt and pepper.
Ask a question about this stepGrill vegetables, turning occasionally, until moderately charred and tender. The grilling times will vary from a few minutes for the tomatoes to 10 to 12 minutes for the peppers and onions. Transfer grilled vegetables to a platter and cool slightly.
Ask a question about this stepTaste the jalapeno for heat. If hotter than desired, only use a portion of the pepper.
Ask a question about this stepIn the bowl of a food processor, combine grilled vegetables, sherry vinegar, and Spanish paprika, and pulse for 5 to 6 seconds. The spread should be well integrated but some chunks should still be visible. Alternatively, the grilled vegetables can be chopped into a medium dice by hand. Serve warm, at room temperature, or chilled.
Ask a question about this step
what a great recipe