American · Main · Easy
Escalivada
Catalan roasted vegetables, smoky eggplant, peppers, and onion, dressed with olive oil. Simple fire cooking at its best.
The whole recipe in 60 seconds
Escalivada, in 5 ideas
- Escalivada means to roast in embers; a grill gives the most authentic smokiness
- The vegetables should be completely soft and sweet
- Room temperature serving lets all the flavors come forward
- It is a classic tapa and a perfect side for grilled meats
- The leftovers make an incredible sandwich filling
What you need
Ingredients
- 2 eggplants
- 3 red bell peppers
- 2 onions
- 4 cloves garlic, unpeeled
- 1/3 cup olive oil
- 2 tbsp sherry vinegar
- Salt to taste
- Bread or anchovies, for serving
How to make it
Directions
- Roast the whole vegetables at 425 F until collapsed and charred, about 40 minutes.
- Cover and steam 15 minutes, then peel the peppers and eggplant.
- Slice into strips and arrange on a platter.
- Whisk olive oil, vinegar, and salt into a dressing.
- Pour over the vegetables and rest 30 minutes.
- Serve at room temperature with bread.
Money saver. Roast extra vegetables whenever the oven is on; escalivada keeps a week in olive oil in the fridge.