by EmilyC
View
my 40 recipes »
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
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
what a great recipe