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One of my Spanish friends makes escalivada all the time in the summer, and I finally had to try it for myself. This traditional Catalan dish of roasted eggplant, peppers, and onions couldn’t be simpler, and that’s exactly what I love about it. No need to hover over a skillet or stir constantly like you would with ratatouille. Just toss the vegetables in the oven (or on the grill), let them soften and char, then finish with a drizzle of olive oil and sherry vinegar. It’s hands-off, flavorful, and perfect for warm-weather meals.
What Is Escalivada?
Escalivada is a traditional Catalan dish made with just a few simple ingredients: eggplant, bell peppers, and onions. The vegetables are grilled or roasted until soft and slightly charred, then peeled, sliced, and dressed with olive oil and a splash of sherry vinegar. The name comes from the Catalan word escalivar, which means “to cook in ashes,” hinting at its rustic origins.
You’ll find escalivada served as a tapa, a side dish, or even as part of a light meal with crusty bread. It’s often enjoyed at room temperature, which makes it especially handy for summer cooking. While it shares ingredients with ratatouille or other Mediterranean roasted vegetable dishes, this one’s entirely hands-off. No need to sauté or stew.
Whether you’re already familiar with Spanish cuisine or just looking for an easy Mediterranean Diet–friendly vegetable side, escalivada is worth adding to your rotation.
Ingredients You’ll Need
This dish keeps things simple: just a handful of peak-season vegetables and pantry staples. Here’s what goes into a traditional escalivada:
- Eggplant – Turns silky and tender when roasted. It’s a good source of fiber and low in calories, making it satisfying without being heavy.
- Red and yellow bell peppers – Sweet, vibrant, and full of vitamin C and beta-carotene.
- Onion – Adds depth and a bit of sweetness once caramelized in the oven.
- Olive oil – A key part of the Mediterranean Diet, bringing heart-healthy fats and rich flavor.
- Sherry vinegar – Brightens the dish with acidity and balances the roasted vegetables.
- Salt – Just a pinch enhances all the natural flavors.
That’s it, no need for fancy ingredients or complicated steps. The flavor comes from letting the vegetables roast slowly until soft and slightly charred.
How to Make Escalivada
The process is simple and mostly hands-off. Here’s a quick overview to go along with the photos above:
- Prep the vegetables. Rinse the eggplant and bell peppers. Leave all the vegetables whole and unpeeled—no need to slice or trim.
- Roast until soft. Place the vegetables in a baking dish or on a sheet pan and roast until they’re fully tender and starting to char.
- Steam briefly. Transfer the hot vegetables to a bowl and cover to let them steam for about 15 minutes. This makes peeling easier.
- Peel and slice. Remove the skins, stems, and seeds from the peppers and eggplant. Slice everything into long strips.
- Dress and serve. Layer the vegetables in a shallow dish. Drizzle with olive oil and a splash of sherry vinegar. Sprinkle with salt to taste.
Serving Suggestions
Escalivada is traditionally served at room temperature, which makes it easy to prep ahead and pair with all kinds of meals. Here are a few simple ways to enjoy it:
- As a side dish – Serve alongside grilled fish, chicken thighs, or lamb. The tender vegetables work well with anything cooked over high heat.
- On toast or flatbread – Spoon the vegetables over a slice of toasted sourdough or warm pita. Add a sprinkle of chopped parsley or crumbled feta if you like.
- With beans or lentils – Pair with a scoop of white beans or lentils for a simple Mediterranean-style lunch.
- Tucked into sandwiches – Use escalivada as a filling for veggie sandwiches or wraps.
- As part of a tapas spread – Set it out with olives, marinated artichokes, Manchego cheese, and crusty bread.
It’s a versatile dish that fits naturally into a Mediterranean Diet, whether you’re planning a casual lunch or a summery dinner plate.
Make-Ahead Tips & Storage
Escalivada is ideal for prepping ahead. If anything, the flavor improves after a few hours in the fridge.
- Make-ahead: You can roast the vegetables a day in advance. Once peeled and sliced, store them in a sealed container with a drizzle of olive oil. Wait to add the vinegar until just before serving if you want the flavors to stay more distinct.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: It’s best served at room temperature, but you can gently warm it if preferred. Avoid microwaving, which can change the texture. Let it sit out for 20–30 minutes instead.
FAQ About Escalivada
Yes! Grilling is traditional and adds extra smoky flavor. Just place the whole vegetables directly on the grill over medium heat, turning occasionally until charred and soft.
It’s usually served at room temperature, but it can be enjoyed cold from the fridge or slightly warmed if you prefer. It’s flexible.
Absolutely. In fact, it’s often better after the flavors have had time to mingle. See the section above for tips on storage and prepping in advance.
Sherry vinegar is traditional and adds a subtle, nutty acidity. If you don’t have it, red wine vinegar or a splash of lemon juice can work in a pinch.
Yes. It’s made entirely from vegetables, olive oil, and vinegar, ingredients central to the Mediterranean Diet. It’s also naturally vegan and gluten-free.
More Favorite Recipes
Bell Pepper Salad with Arugula and Anchovies
Charred Corn Recipe with Tomatoes and Cilantro
Grilled Eggplant with Tomatoes and Yogurt Sauce
Escalivada (Catalan Roasted Vegetables)
Ingredients
- 2 yellow onions
- 2 bell peppers red, orange or yellow
- 1 eggplant
- 1/4 cup extra virgin olive oil
- 1/2 tbsp sherry vinegar
- salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Line a sheet pan or use a baking dish.
- Prep vegetables. Rinse the eggplant and peppers. Leave all the vegetables whole and unpeeled. Rub with about 1 tablespoon of olive oil to help them roast evenly.
- Roast. Place the vegetables in the baking dish or on the sheet pan and roast for 50-60 minutes, flipping once halfway through. Keep an eye on them: peppers may be ready sooner than the eggplant and onion depending on their size. Remove any vegetables that are fully soft and charred, and return the rest to finish cooking.
- Steam. Transfer hot vegetables to a large bowl and cover with foil or a plate. Let steam for 15 minutes to loosen the skins.
- Peel and slice. Peel the eggplant, peppers, and onion. Remove seeds and stems from the peppers. Slice everything into long strips.
- Assemble. Layer the sliced vegetables in a shallow dish. Drizzle with the rest of the olive oil, add a splash of sherry vinegar, and season with salt.
- Serve. Let sit for 15–20 minutes at room temperature, or refrigerate and serve later. Best enjoyed at room temp.
Notes
- Grill option: You can grill the whole vegetables instead of roasting. Just turn them occasionally until charred and soft.
- Doneness: Peppers usually cook faster than eggplant or onion. Check each vegetable and pull them out as they’re ready.
- Vinegar substitute: If you don’t have sherry vinegar, red wine vinegar or lemon juice works too.
- Leftovers: Store in the fridge up to 4 days. Flavor improves as it sits.
- Serving tip: Let it return to room temperature before serving for best texture and flavor.
I’ve made this so many times… It’s simple, hands-off, and works with almost any meal. One of my favorite summer sides.
Love it. In fact, what a pleasant coincidence… I served something very similar tonight. Minus the aubergine and plus some garlic.
Which reminds me of my remedial French class, in which we presented a play, and I mispronounced my line “… les anges ay-lay” as “les anges ay-yay” and brought the house down
You can never go wrong adding garlic! Unless you’re talking about angels!
I had to read your line twice before I understood you were trying to say “les anges ailés” (winged angels) vs les anges aillés (garlicky angels 🤣🤣)… Funny as hell!
This is a fantastic side dish… and for me especially in the summer when you may be grilling outside! This is a great combination to add to the grill while the fish or chicken is being grilled as well. Delicious.