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Escalivada topped with parsley and olives on a plate.
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Escalivada (Catalan Roasted Vegetables)

Escalivada is a smoky, sweet, and savory Catalonian dish of red peppers, eggplants, and onions, roasted whole then sliced and dressed with extra virgin olive oil. Make it once, eat it all week!
Prep Time20 minutes
Cook Time1 hour 15 minutes
Cooling Time1 hour
Course: Side, tapas
Cuisine: Spanish
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 to 6 as part of a tapas spread
Author: Mark Beahm

Ingredients

  • 2 medium eggplants
  • 2 red bell peppers
  • 2 medium onions, unpeeled
  • 2 tablespoons extra virgin olive oil
  • kosher salt
  • chopped parsley, for garnish (optional)

Instructions

  • Get ready. Preheat the oven to 400°F. Line a rimmed baking sheet with foil. Pierce the eggplants all over with the tip of a paring knife or with a fork.
  • Roast the vegetables. Arrange the vegetables on the lined baking sheet. Roast the vegetables After 25 minutes, flip the red bell peppers. After 30 minutes, flip the eggplants. After 45 minutes, remove the peppers (leaving the eggplant and onions in the oven) and set them in a bowl. Cover the bowl with a lid or a plate until the peppers are cool enough to handle; steaming makes removing the skin easier.
  • Finish roasting the remaining vegetables. Leave the eggplants and onions in the oven to roast for another 15 to 25 minutes, or until they are easily pierced with a knife, blistered, and quite soft, 1 hour to 1 hour and 15 minutes total. Remove the pan from the oven and allow the vegetables to rest until cool.
  • Peel and slice the vegetables. Once the vegetables are cool enough to handle, remove the pepper skins, seeds, and stems, and discard. Remove the stems and peel from the eggplants, and peel the papery skin from the onions. Slice the vegetables into strips about 1/2-inch wide.
  • Serve or store.To serve right away, arrange the sliced vegetables in sections on a serving plate. Drizzle with olive oil, season with salt, and garnish with parsley (if using). Serve at room temperature or cold. Alternatively, store the vegetables in an airtight container overnight for the flavors to deepen before serving.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
  • Storage: Store escalivada in an airtight container in the refrigerator for up to 1 week.

Nutrition

Calories: 156.6kcal | Carbohydrates: 22.2g | Protein: 3.4g | Fat: 7.6g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.2g | Sodium: 9.3mg | Potassium: 730.3mg | Fiber: 9.1g | Sugar: 12.9g | Vitamin A: 1916.7IU | Vitamin C: 85.3mg | Calcium: 37.5mg | Iron: 0.9mg

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