Escalivada, a traditional dish from the Catalonia region of Spain, is a celebration of Mediterranean flavors, featuring roasted vegetables at their simplest and most delicious. This vegan recipe captures the essence of the dish, focusing on the natural sweetness and smoky char of roasted bell peppers, eggplants, and onions. The vegetables are carefully roasted until tender, then peeled and dressed with extra virgin olive oil, garlic, and a touch of sherry vinegar, bringing out their vibrant flavors and lush textures. Perfect for a light and healthy meal, Escalivada can be served as a standalone dish, as a side, or atop crusty bread. Its versatility and ease of preparation make it a favorite among home cooks looking to bring a taste of the Mediterranean to their table.
Escalivada
Escalivada, a traditional dish from the Catalonia region of Spain, is a celebration of Mediterranean flavors, featuring roasted vegetables at their simplest and most delicious.
Method
15 min prep · 45 min cook
Preheat the oven to 400°F (200°C).
Place whole bell peppers, eggplant, and onions on a baking sheet. Roast in the oven for 45 minutes, or until the vegetables are tender and the skins are charred.
Remove the vegetables from the oven and let them cool enough to handle. Peel the skins and remove the seeds from the bell peppers. Slice the vegetables into strips.
In a large bowl, combine the roasted vegetable strips with minced garlic, extra virgin olive oil, sherry vinegar, and salt. Adjust the seasoning to taste.
Serve the Escalivada either warm or at room temperature, garnished with a sprinkle of fresh herbs, if desired.
Courses: Dinner, Snacks, Condiments
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