The Mediterranean Vegan

This is a very typical and easy Catalan dish. Escalivar in Catalan means to "cook in hot ashes" and refers to its traditional method of preparation, where it is grilled on an open fire. While this method is still in use, many people now make it in the oven. You can find escalivada in pretty much every bar and restaurant in Catalonia. It is usually served as a tapa on top of bread. What you need: Eggplants/Aubergines Red bell peppers Sweet onions Tomatoes Olive Oil Salt Preheat the oven to 500 F (260 C). Brush the whole vegetables with olive oil and set them on an oven tray. Place in oven for 35-40 minutes, turning twice while baking. The vegetables should be charred when you take them out. Let them cool and remove the skin and seeds of all the vegetables. Slice into strips, drizzle with a lot of olive oil and salt and serve.

This is a very easy recipe consisting of okra and tomatoes. It is part of what Greeks call "ladera," which is basically the name for any vegetable cooked in olive oil. If you don't like okra, you can make this recipe with green beans as well. Serves 3-4 What you need: 3 cups fresh okra, stems removed 5 tomatoes, diced 1 large onion, diced 1.5-2 tsp salt 1/2 tsp pepper 1/2 cup olive oil In a large pan, sauté the onion in the olive oil for around 7 minutes on medium-high heat. Add the tomatoes and sauté for another 5 minutes. Add the okra and the spices, cover, and simmer (stirring occasionally) on low-medium heat for around 40 minutes.

The blog has been lacking color lately, so I wanted to make something solely based on vegetables. I came across this traditional Moroccan dish called c hakchouka, which is a fancy name for spicy tomatoes and bell peppers. It also exists in Tunisia, where they put fried eggs on top. This is usually served as a salad or a side with pita bread. Serves 3-4 What you need: 4 green bell peppers 5 ripe tomatoes, diced 4 tbsp olive oil 5 cloves garlic 1/2- 1 red chili pepper 1 tsp paprika 1 1/2 tsp salt 2 tbsp lemon juice 1 tbsp parsley Preheat the oven to 200 C (400 F). Put the bell peppers on a baking sheet and bake for 20 minutes or until the skin is lightly charred. Remove from oven and remove the skin (optional). Dice the roasted bell peppers and set aside. In a medium pan on medium heat, sauté the garlic and chili pepper in the olive oil until the garlic becomes golden. Add the chopped tomatoes and spices and sauté for 15 minutes. Then add the diced bell peppers and lemon juice and sauté ...

This Moroccan salad can be served hot or cold and is usually paired as a dip with crisp breads. You can add lemon for a tangy flavor or red chili peppers for a spicy salad. Serves 2-3 What you need: 1 large eggplant (aubergine), chopped 3-4 ripe tomatoes, chopped 5 cloves garlic, minced 1 tsp cumin 1 tsp paprika 1.5 tsp salt 4 tbsp olive oil 1/2 cup water 3 tbsp fresh parsley 3 tbsp fresh cilantro In a large pan, bring the olive oil to medium heat. Add the garlic and sauté for 2 minutes. Add the tomatoes and sauté for another 3 minutes. Add the rest of the ingredients, mix well, and cover. Simmer for 20 minutes on medium heat. Remove cover and with a masher or strong fork, mash the zaalouk. Cook for another 10 minutes on medium heat. Serve with bread.