Güveç (Turkish Clay Pot Stew) vs Escalivada (Grilled Vegetables)

Both dishes rely on eggplant, bell pepper, onion, tomato, garlic and olive oil, but they treat them in very different ways. Güveç tosses everything with cubed lamb, potatoes, zucchini, tomato paste and thyme, then bakes it covered with water in a clay pot until the meat is fork-tender and the vegetables are soft, finishing uncovered for a lightly browned top. Escalivada roasts or grills whole vegetables until their skins char, then peels them and slices them into very tender strips. Dressed with thinly sliced raw garlic and generous olive oil, it is served at room temperature, with vinegar and parsley only as optional touches.