Print

Escalivada (Catalan Roasted Vegetables) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 58 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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 1/2-inch wide strips.
  5. 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.

Find it online: https://recipethrive.com/escalivada-catalan-roasted-vegetables-recipe/