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Spanish Grilled Vegetables (Escalivada)
Ingredients
  • 6
  • TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED
  • TEASPOONS SWEET OR HOT PAPRIKA
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 1
  • SMALL RED ONION, PEELED, ROOT END INTACT, CUT INTO 8 WEDGES
  • 1
  • MEDIUM RED OR YELLOW BELL PEPPER
  • 1
  • POUND JAPANESE OR CHINESE EGGPLANTS (2 TO 3 MEDIUM), STEMMED AND HALVED LENGTHWISE
  • 1
  • BUNCH SCALLIONS, TRIMMED
  • 1
  • CUP CHERRY OR GRAPE TOMATOES, HALVED
  • 3
  • MEDIUM GARLIC CLOVES, MINCED
  • 3
  • TABLESPOONS SHERRY VINEGAR
  • TEASPOON HONEY
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