Catalan Roasted Vegetables (Escalivada)
A smoky, sweet, and savory Catalan side dish of roasted peppers, eggplants, and onions, dressed with olive oil and parsley.
- Prep20 min
- Cook1h 15m
- Total1h 35m
- DifficultyEasy
- Servings4
Escalivada is a classic Catalan dish that celebrates the simple, smoky flavors of vegetables roasted whole. The name comes from the Catalan verb 'escalivar', meaning to roast in embers, which gives the vegetables a deep, charred sweetness.
This versatile dish can be served as a tapa, a side, or even as a topping for bread or salads. It's perfect for meal prep – make a batch once and enjoy it throughout the week.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil. Pierce the eggplants all over with the tip of a knife or a fork.
- Place the vegetables on the prepared baking sheet. Roast for 25 minutes, then flip the red bell peppers. Continue roasting for another 5 minutes, then flip the eggplants.
- After a total of 45 minutes, remove the peppers from the oven and transfer them to a bowl. Cover the bowl with a plate or lid and let them steam for a few minutes – this makes peeling easier.
- Leave the eggplants and onions in the oven and continue roasting for another 15 to 25 minutes, until they are very soft and easily pierced with a knife (total roasting time: 1 hour to 1 hour 15 minutes). Remove the pan from the oven and let the vegetables cool.
- Once cool enough to handle, peel the peppers, discarding the skins, seeds, and stems. Peel the eggplants and remove their stems. Peel the onions, removing the papery skin.
- Slice the vegetables into strips about 1/2-inch wide.
- To serve, arrange the sliced vegetables on a serving plate in sections. Drizzle with olive oil, season with salt, and garnish with parsley if desired. Serve at room temperature or cold.
- Alternatively, store the vegetables in an airtight container in the refrigerator overnight to allow the flavors to deepen before serving.
💡 Tips
- For a smokier flavor, you can char the vegetables directly over a gas flame or on a grill before roasting.
- Serve the escalivada on crusty bread rubbed with garlic for a delicious tapa.
- Store leftovers in the fridge for up to 5 days; the flavors actually improve overnight.
Inspired by a recipe from The Mediterranean Dish