If you are looking for a vibrant and soulful dish that bursts with the flavors of the Mediterranean, look no further than this Escalivada (Catalan Roasted Vegetables) Recipe. This traditional Catalan vegetable medley brings together smoky roasted eggplants, sweet red bell peppers, and tender onions, all drizzled with luscious extra virgin olive oil. It is a simple yet stunning dish that celebrates the essence of fresh ingredients and rustic charm, perfect for sharing with friends or savoring on your own.
Ingredients You'll Need
The beauty of Escalivada lies in its simplicity, so using fresh, high-quality vegetables and olive oil is key. Each ingredient plays a vital role in creating that delightful balance of smoky, sweet, and savory flavors, while offering a feast of colors and textures on your plate.
- 2 medium eggplants: The creamy, tender texture after roasting serves as the foundation of this dish.
- 2 red bell peppers: They add vibrant color and a sweet smokiness that compliments the eggplants perfectly.
- 2 medium onions, unpeeled: Roasting in their skins softens them and brings out their natural sweetness.
- 2 tablespoons extra virgin olive oil: Essential for coating the vegetables, it adds richness and depth to the flavor.
- Kosher salt: For seasoning, it enhances the natural taste of the roasted vegetables.
- Chopped parsley, for garnish (optional): A fresh herbaceous note to brighten the finished dish.
How to Make Escalivada (Catalan Roasted Vegetables) Recipe
Step 1: Prepare and Pierce the Vegetables
Start by preheating your oven to 400°F and lining a rimmed baking sheet with foil for easy cleanup. To help the eggplants roast evenly and prevent bursting, pierce them all over gently with a fork or the tip of a paring knife. This little step ensures they become beautifully soft during roasting.
Step 2: Roast the Vegetables
Arrange the eggplants, red bell peppers, and unpeeled onions on the prepared baking sheet. Place them in the oven and roast. After 25 minutes, carefully flip the red bell peppers for even charring. At the 30-minute mark, turn the eggplants. By 45 minutes, remove the peppers and place them in a bowl, covering with a lid or plate; the trapped steam will make peeling the skins a breeze later on. Don’t remove the onions and eggplants yet—they need a little more time.
Step 3: Finish Roasting Eggplants and Onions
Leave the eggplants and onions to roast for another 15 to 25 minutes until they are tender, silky, and their skins are blistered. This step brings out a deeply rich and smoky flavor unique to this dish. Altogether, the roasting time should be between 1 hour and 1 hour 15 minutes. Once done, remove the pan and let the vegetables cool to a manageable temperature for handling.
Step 4: Peel, Slice, and Season
Once cooled, gently peel the skins from the red peppers, discarding seeds and stems. Remove the eggplants’ skins and the papery onion layers as well. Slice each vegetable into roughly half-inch wide strips, maintaining their rustic appeal. Arrange the strips in sections on a serving plate, drizzle with the extra virgin olive oil, and sprinkle kosher salt to taste. If you like, add chopped parsley for a fresh hint of color and flavor.
How to Serve Escalivada (Catalan Roasted Vegetables) Recipe
Garnishes
Parsley is the classic finishing touch for Escalivada, adding a bright herbal contrast to the smoky vegetables. You can also experiment with other fresh herbs like thyme or basil for a twist. A squeeze of fresh lemon juice or a sprinkle of smoked paprika can add an exciting zing if you feel adventurous.
Side Dishes
Escalivada shines as a versatile side, complementing grilled fish, roasted meats, or simply crusty bread for a light meal. It’s the perfect partner for Spanish cheeses or even as a topping on toasted artisan bread for an effortless tapa.
Creative Ways to Present
For a fun presentation, toss the vegetable strips into a salad bowl with a splash of sherry vinegar for a tangy salad. Alternatively, you can layer the roasted vegetables in a terrine dish with slices of goat cheese or anchovies, elevating the dish into a stunning appetizer for guests.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Escalivada in an airtight container in the refrigerator for up to three days. Interestingly, the flavors deepen as they meld overnight, making it even more delicious the next day.
Freezing
While Escalivada is best enjoyed fresh or chilled, you can freeze the roasted vegetables if needed. Store them tightly sealed in freezer-safe containers for up to one month. Thaw in the fridge before use and give a quick toss with olive oil to refresh.
Reheating
Escalivada is traditionally served at room temperature or cold, but if you prefer it warm, gently reheat in a skillet over low heat. Avoid microwaving to keep the vegetables’ texture intact and the olive oil flavor vibrant.
FAQs
What does Escalivada mean?
Escalivada is a Catalan term meaning "cooked in ashes" or "roasted." It refers to the traditional way of cooking vegetables over open flames or embers, which imparts the signature smoky flavor this dish is known for.
Can I use other vegetables in the Escalivada (Catalan Roasted Vegetables) Recipe?
Absolutely! While the classic version calls for eggplants, red peppers, and onions, you can add tomatoes, zucchini, or even green peppers to customize your dish, keeping in mind that roasting times may vary.
Is Escalivada served hot or cold?
Typically, Escalivada is served at room temperature or cold, allowing the smoky flavors to fully develop. However, it can also be enjoyed warm if you prefer that comforting touch.
What dishes pair well with Escalivada?
This Escalivada (Catalan Roasted Vegetables) Recipe pairs wonderfully with grilled meats, seafood, cured ham, or simply crusty bread. It also works beautifully as a topping for toasts or as part of a mezze platter.
How do I peel the roasted peppers and eggplants easily?
After roasting, place the hot peppers in a covered bowl or wrap them in foil to let them steam for about 10-15 minutes. This loosens the skin, making it simple to peel off. For eggplants, the skin peels away easily once the vegetable has cooled sufficiently.
Final Thoughts
Trying the Escalivada (Catalan Roasted Vegetables) Recipe is like taking a delicious journey to the heart of Catalonia with every bite. Its simple ingredients delivered with smoky, sweet, and fresh flavors make it a standout dish to enjoy any time of year. I warmly encourage you to give this rustic yet elegant recipe a go—it might just become your new favorite way to celebrate vegetables!
PrintEscalivada (Catalan Roasted Vegetables) Recipe
Escalivada is a traditional Catalan dish featuring a smoky blend of roasted eggplants, red bell peppers, and onions, dressed simply with extra virgin olive oil, salt, and optionally garnished with fresh parsley. This dish highlights the natural sweetness and charred flavor of roasted vegetables and can be served as a flavorful appetizer or side, perfect for room temperature or chilled enjoyment.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Roasting
- Cuisine: Catalan
- Diet: Vegan
Ingredients
Vegetables
- 2 medium eggplants
- 2 red bell peppers
- 2 medium onions, unpeeled
Seasoning
- 2 tablespoons extra virgin olive oil
- Kosher salt, to taste
- Chopped parsley, for garnish (optional)
Instructions
- Get ready: Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil. Pierce the eggplants all over with the tip of a paring knife or a fork to allow steam to escape while roasting.
- Roast the vegetables: Arrange the eggplants, red bell peppers, and onions on the prepared baking sheet. Roast for 25 minutes, then carefully flip the red bell peppers to ensure even cooking. After 30 minutes, flip the eggplants as well. Continue roasting until 45 minutes, then remove the red peppers from the oven and place them in a bowl. Cover the bowl with a lid or plate to trap steam, which will help loosen the pepper skins.
- Finish roasting remaining vegetables: Leave the eggplants and onions in the oven for an additional 15 to 25 minutes (total roasting time of 1 hour to 1 hour and 15 minutes), until they are tender, blistered, and easily pierced with a knife. Remove the pan from the oven and allow the vegetables to cool completely.
- Peel and slice the vegetables: Once cooled, peel off the skins from the red peppers, remove seeds and stems, and discard them. Peel the stems and skin from the eggplants as well. Remove the papery outer skin from the onions. Slice all vegetables into approximately ½-inch wide strips.
- Serve or store: To serve immediately, arrange the sliced vegetables in sections on a serving plate. Drizzle with olive oil, sprinkle with kosher salt to taste, and garnish with chopped parsley if desired. Serve at room temperature or chilled. Alternatively, store in an airtight container overnight to allow flavors to meld before serving.
Notes
- For easier peeling, steaming the roasted peppers covered in a bowl is essential to loosen their skins.
- You can prepare escalivada a day ahead as it tastes even better after the flavors have developed.
- This dish is traditionally served at room temperature or cold, making it ideal for picnics or tapas spreads.
- Use medium-sized eggplants and onions for consistent roasting times.
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