Escalivada Roasted Vegetable Catalan Dish

Name: Escalivada Roasted Vegetable Catalan Dish
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 2 large Red bell pepper; 2 large Yellow bell pepper; 1 large Eggplant; 1 large Red onion; 2 medium Ripe tomatoes; 4 cloves Garlic; 75 ml Extra virgin olive oil; null to taste Sea salt; null to taste Freshly ground black pepper; 2 tbsp Fresh parsley or basil, chopped (optional)

Difficulty

easy

Time

1h 10m

Price Category

cheap

Calories

Low

Escalivada is a traditional Catalan dish featuring slow-roasted vegetables like eggplant, bell peppers, and onions. This recipe highlights the natural sweetness and smoky flavor that develops during the roasting process. It's perfect as an appetizer, a side dish, or even a light main course served with crusty bread. Simple to prepare, yet bursting with Mediterranean flavors that will transport you to Spain.

Steps

Prepare Vegetables

Preheat your oven to 200°C (180°C fan-assisted). Wash the bell peppers and eggplant, then cut them into larger strips, about 2-3 cm wide. Cut the red onion into thick wedges, halve the tomatoes, and leave the garlic cloves whole with their skins on. In a large bowl, toss the vegetables with 3 tbsp of olive oil, salt, and freshly ground pepper.

Roast

Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Make sure not to overcrowd the pan; use two if necessary. Roast for 45-60 minutes, or until the vegetables are tender and their skins are slightly blackened and charred. Flip them once halfway through cooking.

Cool and Peel

Remove the vegetables from the oven and transfer them to a heatproof bowl. Cover with plastic wrap or a lid and let them sit for 15-20 minutes to allow the steam to loosen their skins. Then, carefully peel the skins from the bell peppers and eggplant (if desired) and remove the seeds from the peppers. The garlic skins will also be easy to remove, and you can mash the soft cloves.

Serve

Arrange the roasted vegetables on a serving platter. Drizzle with the remaining 2 tbsp of extra virgin olive oil and sprinkle with freshly chopped parsley or basil, if desired. Serve at room temperature or chilled, with crusty bread.

	Per 100g	Per Serving 200g
Calories	85 kcal	170 kcal
Protein	2g	4g
Fat	6g	12g
Carbohydrate	7g	14g
Fiber	3g	6g
Sugar	4g	8g

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vegetables

vegan

roasted

everyday

side dish

soft

Spanish

all seasons

Room Temperature

Escalivada Roasted Vegetable Catalan Dish

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Vegetables

Roast

Cool and Peel

Serve

Extra Tips

► For a more traditional flavor, you can grill the vegetables over charcoal to impart an even smokier aroma.

► If you enjoy a spicier kick, add a pinch of smoked paprika or chili flakes before roasting.

► Serve with crusty bread, goat cheese, or even canned tuna for a more substantial meal.

Nutrition