Introduction to Grilled Summer Vegetable Escalivada with Coca Bread
Hey there, fellow food lovers! If you’re anything like me, summer means vibrant colors, fresh produce, and the joy of cooking outdoors. That’s why I’m excited to share my recipe for Grilled Summer Vegetable Escalivada with Coca Bread. This dish is not just a feast for the eyes; it’s a quick solution for those busy days when you want to impress your family or friends without spending hours in the kitchen. Imagine the smoky flavors of grilled veggies paired with warm, homemade Coca bread—pure bliss! Let’s dive into this delightful recipe that’s perfect for summer gatherings.
Why You’ll Love This Grilled Summer Vegetable Escalivada with Coca Bread
This Grilled Summer Vegetable Escalivada with Coca Bread is a game-changer for busy women like us! It’s not only quick to prepare but also bursting with flavor. The smoky, charred veggies are a delight, and the Coca bread adds a comforting touch. Plus, it’s a fantastic way to use up seasonal produce. You’ll impress your loved ones without breaking a sweat—what’s not to love?
Ingredients for Grilled Summer Vegetable Escalivada with Coca Bread
Gathering the right ingredients is half the fun of cooking! For this Grilled Summer Vegetable Escalivada with Coca Bread, you’ll need a colorful array of fresh vegetables and a few pantry staples. Here’s what you’ll need:
- Eggplants: These beauties add a creamy texture and absorb all those delicious flavors. Look for firm, shiny ones for the best taste.
- Zucchini: A summer staple, zucchini brings a mild flavor and a lovely crunch. You can use yellow squash as a fun alternative!
- Red Bell Peppers: Sweet and vibrant, they add a pop of color and a hint of sweetness. Feel free to mix in yellow or orange peppers for variety.
- Onion: Thick rings of onion caramelize beautifully on the grill, adding depth to your dish. Sweet onions work wonderfully here.
- Olive Oil: A drizzle of good-quality olive oil enhances the flavors and helps the veggies grill perfectly. Extra virgin is my go-to!
- Smoked Paprika: This spice gives a lovely smoky flavor that complements the grilled veggies. If you don’t have it, regular paprika will do, but you’ll miss that depth.
- Salt and Black Pepper: Simple seasonings that elevate the dish. Always taste as you go to get it just right!
- Red Wine Vinegar: A splash of this tangy vinegar brightens the flavors of the grilled vegetables. You can substitute with balsamic vinegar if that’s what you have on hand.
- Fresh Basil: Chopped basil adds a fresh, aromatic touch. If you’re not a fan, parsley or cilantro can work too!
- All-Purpose Flour: The base for our Coca bread. You can use whole wheat flour for a healthier twist.
- Sugar: Just a pinch helps activate the yeast and gives the bread a slight sweetness.
- Active Dry Yeast: This is what makes our Coca bread rise! Make sure it’s fresh for the best results.
- Warm Water: The perfect temperature (about 110°F) helps the yeast bloom. Too hot, and you’ll kill it; too cold, and it won’t activate.
- Additional Olive Oil: Used in the dough, it adds richness and flavor to the Coca bread.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Now that we have our ingredients ready, let’s get cooking!
How to Make Grilled Summer Vegetable Escalivada with Coca Bread
Now that we have our ingredients ready, let’s roll up our sleeves and get cooking! Making Grilled Summer Vegetable Escalivada with Coca Bread is a delightful process that’s easier than you might think. Follow these simple steps, and you’ll have a beautiful dish that’s sure to impress.
Step 1: Prepare the Vegetables
First things first, let’s prep those gorgeous veggies! Start by slicing the eggplants and zucchini lengthwise. This helps them grill evenly and gives them a lovely char. Next, halve the red bell peppers and remove the seeds. For the onion, slice it into thick rings. Trust me, those rings will caramelize beautifully on the grill!
Once everything is sliced, toss the vegetables in a large bowl with olive oil, smoked paprika, salt, and black pepper. Make sure every piece is coated well. This is where the magic begins! The olive oil helps the spices stick and enhances the flavors. Set the bowl aside while you fire up the grill.
Step 2: Grill the Vegetables
Preheat your grill to medium-high heat. Once it’s hot, place the prepared vegetables directly on the grill. Grill them for about 4-5 minutes on each side. You’re looking for those beautiful grill marks and a tender texture. Don’t be afraid to peek! Just remember, the longer they stay on, the more charred they’ll get.
When they’re done, remove the veggies from the grill and let them cool slightly. Once they’re cool enough to handle, chop them into bite-sized pieces. Toss them in a bowl with a splash of red wine vinegar and the fresh basil. This adds a zesty kick that brightens everything up!
Step 3: Make the Coca Bread Dough
Now, let’s move on to the Coca bread! In a small bowl, combine the warm water, sugar, and active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes. You want it to get frothy, which means the yeast is alive and ready to work its magic!
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the frothy yeast mixture along with the olive oil. Mix everything together until a dough starts to form. It’s like a little dance party in your bowl!
Step 4: Knead and Rise the Dough
Time to get your hands a little messy! Transfer the dough to a floured surface and knead it for about 5-7 minutes. You want it to be smooth and elastic. If it’s too sticky, sprinkle a little more flour as you go. Once it’s ready, place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about an hour. It should double in size, which is always a satisfying sight!
Step 5: Bake the Coca Bread
Preheat your oven to 400°F. After the dough has risen, punch it down gently to release the air. Roll it out on a floured surface to about 1/2 inch thick. Transfer it to a baking sheet lined with parchment paper. Bake for 15-20 minutes until it’s golden brown and smells heavenly. Your kitchen will feel like a cozy bakery!
Step 6: Assemble and Serve
Now comes the fun part—assembly! Once the Coca bread is out of the oven and slightly cooled, it’s time to pile on those grilled vegetables. Spoon the colorful mixture right on top of the bread. If you’re feeling fancy, drizzle a little extra olive oil over the top. You can even sprinkle some feta or goat cheese for an extra layer of flavor!
And there you have it! Your Grilled Summer Vegetable Escalivada with Coca Bread is ready to be devoured. Serve it warm, and watch your family and friends dig in with delight. Enjoy every bite of this summer masterpiece!
Tips for Success
- Prep your vegetables ahead of time to save on cooking day.
- Don’t skip the marinating step; it enhances the flavors!
- Use a grill basket for smaller veggies to prevent them from falling through the grates.
- Let the Coca bread cool slightly before adding toppings for better texture.
- Feel free to experiment with different herbs and spices to suit your taste!
Equipment Needed
- Grill: A gas or charcoal grill works great. If you don’t have one, a grill pan on the stovetop will do!
- Baking Sheet: Use a standard baking sheet lined with parchment paper for the Coca bread.
- Mixing Bowls: A large bowl for veggies and a smaller one for the yeast mixture.
- Rolling Pin: Essential for rolling out the Coca bread dough; a wine bottle can work in a pinch!
- Knife and Cutting Board: For slicing veggies and chopping herbs.
Variations
- Grilled Summer Vegetable Escalivada with Coca Bread: Swap out the eggplants and zucchini for seasonal favorites like asparagus or mushrooms for a different flavor profile.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the vegetable mix for a spicy twist that’ll wake up your taste buds!
- Herb Infusion: Experiment with different herbs like thyme or oregano instead of basil for a unique aromatic experience.
- Cheesy Delight: Top the grilled vegetables with a sprinkle of mozzarella or provolone cheese before serving for a melty, indulgent treat.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make the Coca bread suitable for gluten-sensitive friends.
Serving Suggestions
- Pair your Grilled Summer Vegetable Escalivada with Coca Bread with a refreshing side salad, like a simple arugula or mixed greens salad with lemon vinaigrette.
- Serve with a chilled glass of white wine or sparkling water infused with fresh fruit for a delightful summer drink.
- For a beautiful presentation, arrange the grilled vegetables artfully on the Coca bread and garnish with extra basil leaves.
FAQs about Grilled Summer Vegetable Escalivada with Coca Bread
1. Can I make the Grilled Summer Vegetable Escalivada with Coca Bread ahead of time?
Absolutely! You can grill the vegetables a day in advance and store them in the fridge. Just reheat them slightly before serving. The Coca bread is best enjoyed fresh, but you can prepare the dough ahead and bake it just before your gathering.
2. What other vegetables can I use in this recipe?
The beauty of Grilled Summer Vegetable Escalivada with Coca Bread is its versatility! Feel free to swap in seasonal veggies like asparagus, mushrooms, or even cherry tomatoes. Just remember to adjust the grilling time based on the vegetable’s thickness.
3. How do I store leftovers?
If you have any leftovers (which is rare, trust me!), store the grilled vegetables in an airtight container in the fridge for up to three days. The Coca bread can be wrapped in foil or plastic wrap. Reheat both in the oven for the best texture!
4. Can I make this dish vegan?
Yes! This Grilled Summer Vegetable Escalivada with Coca Bread is already vegetarian, and it’s naturally vegan too! Just skip any cheese toppings, and you’re all set for a delicious plant-based meal.
5. What can I serve with this dish?
This dish pairs wonderfully with a light salad or a refreshing drink. Consider serving it alongside a simple cucumber salad or a glass of chilled rosé. It’s perfect for summer gatherings!
Final Thoughts
Creating Grilled Summer Vegetable Escalivada with Coca Bread is more than just cooking; it’s about bringing joy to your table and sharing delightful moments with loved ones. The vibrant colors and smoky flavors are sure to spark smiles and compliments. Plus, it’s a fantastic way to embrace the bounty of summer produce! Whether you’re hosting a gathering or enjoying a quiet dinner at home, this dish is a celebration of simplicity and flavor. So, roll up your sleeves, gather your ingredients, and let the magic of summer cooking fill your kitchen with warmth and happiness!
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Grilled Summer Vegetable Escalivada with Coca Bread delights!
A delightful recipe for Grilled Summer Vegetable Escalivada served on Coca Bread, perfect for summer gatherings.
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
- 2 medium eggplants, sliced lengthwise
- 2 medium zucchini, sliced lengthwise
- 2 red bell peppers, halved and seeded
- 1 large onion, sliced into thick rings
- 1/4 cup olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon red wine vinegar
- 1/4 cup fresh basil, chopped
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3/4 cup warm water (about 110°F)
- 2 tablespoons olive oil
Instructions
- Preheat the grill to medium-high heat. In a large bowl, combine the eggplants, zucchini, red bell peppers, and onion. Drizzle with olive oil, then sprinkle with smoked paprika, salt, and black pepper. Toss to coat the vegetables evenly.
- Grill the vegetables for about 4-5 minutes on each side, or until they are tender and have nice grill marks. Remove from the grill and let cool slightly. Once cooled, chop the vegetables into bite-sized pieces and toss with red wine vinegar and fresh basil.
- For the Coca Bread, in a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy. In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
- Preheat the oven to 400°F. Roll out the dough on a floured surface to about 1/2 inch thick. Transfer to a baking sheet lined with parchment paper. Bake for 15-20 minutes until golden brown.
- Serve the grilled vegetables on top of the Coca bread, drizzling with extra olive oil if desired.
Notes
- Add a sprinkle of feta cheese or goat cheese on top of the grilled vegetables for added flavor.
- Substitute any seasonal vegetables you have on hand, such as asparagus or mushrooms, to customize the dish to your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling and Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg