Escalivada Con Queso Roasted Vegetables With Cheese

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Wash and dry all the vegetables. Cut the bell peppers in half, remove the seeds, and slice them into strips.

3. Slice the eggplant, zucchini, and onion into thick rounds.

4. Place the prepared vegetables on the baking sheet, ensuring they are spread out in a single layer.

5. Drizzle the vegetables with olive oil and season with salt and pepper. Toss them gently to coat evenly.

6. Peel the garlic cloves, leaving them whole, and place them among the vegetables.

7. Roast the vegetables in the preheated oven for about 30-35 minutes or until they are tender and slightly charred, turning them halfway through the cooking time.

8. Once the vegetables are roasted to perfection, remove them from the oven and let them cool slightly.

9. While the vegetables are still warm, carefully peel off the skin from the bell peppers.

10. Transfer the roasted vegetables to a serving platter, arranging them in a colorful and appetizing display.

11. Sprinkle the shredded Manchego cheese over the warm vegetables, allowing it to melt slightly with the residual heat.

12. Garnish the dish with freshly chopped parsley for a hint of freshness and color.

13. Serve your Escalivada con Queso warm as a main course or a delightful side dish that will elevate any meal.