Escalivada (Catalan Roasted Vegetables)

5 from 3 votes

Escalivada is a simple Catalan dish of roasted eggplant, peppers, and onions. Perfect as a summer side or tapas.

Prep Time10

Cook Time50

Total Time1

Course: Appetizer / Hors D'Oeuvre, Side Dish

Cuisine: Spanish

Diet: Diabetic, Gluten Free

Keyword: easy, oven

Servings:

Calories: 186kcal

Author: Veronique Eichler

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.

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.