Escalivada Catalan Roasted Vegetables:
This is one of those foods that tastes great, looks beautiful, and is super healthy! Spanish Escalivada.
Therefore, indulge in a delight that’s not just delicious and visually appealing but also incredibly healthy!
Spanish Escalivada, a cherished dish from Catalonia, brings to life the vibrant flavors of the Mediterranean. Its name, “escalivada,” is rooted in the Catalan verb “escalivar,” meaning to cook over embers—a nod to its traditional preparation over an open flame.
This culinary treasure has its origins in Catalonia, where rustic kitchens have preserved its legacy. Historically, escalivada was a staple among rural communities, celebrating the abundance of fresh vegetables from local fields.
Escalivada: Catalan Roasted Vegetables
At its core, Escalivada: Catalan Roasted Vegetables features bell peppers, eggplant, onions, and tomatoes, generously coated in olive oil. Over time, variations emerged, with recipes incorporating additional veggies like zucchini or experimenting with different peppers.
Traditionally, vegetables are placed directly on open flames, infusing the dish with a distinctive smoky flavor. Though nowadays, most opt for the oven. After grilling, the vegetables are peeled, sliced, and artfully arranged, creating a colorful mosaic. The finishing touch involves a drizzle of extra virgin olive oil, Spanish sherry vinegar, and a sprinkle of salt, enhancing the natural flavors.
Escalivada: Catalan Roasted Vegetables - Culinary Versatility:
Escalivada: Catalan Roasted Vegetables versatility extends beyond being a standalone dish, Escalivada: Catalan Roasted Vegetables finds its place as a versatile side, tapa, or complement to grilled meats. Its simple ingredients belie a complex flavor profile, making it a beloved part of Catalan food culture.
Escalivada - Catalan Roasted Vegetables Ingredients:
- Eggplants
- Red bell peppers
- Tomatoes
- Onions or shallots
- Extra-virgin olive oil
- Sherry vinegar -vinagre de jerez (red wine vinegar works also)
- Garlic, minced
- Black olives
- Sea salt and freshly ground pepper
- Anchovy fillets *optional
- Parsley *optional
To Make: Escalivada: Catalan Roasted Vegetables
- Lightly rub the vegetables with olive oil
- Roast until the skin is blistered and lightly blackened
- Put the vegetables into a plastic bag, seal and let them rest for about 15 minutes
- Whisk together the 2 tablespoons extra-virgin olive oil, vinegar, garlic, salt and pepper, and dress the vegetables
- Arrange the vegetables in a serving dish and top with olives and chopped parsley
- Cover and refrigerate for at least one hour to allow the flavors to marry. Serve cold or at room temperature, with crusty bread
Tips and Tricks: Escalivada: Catalan Roasted Vegetables
- Use a low temperature: Roast the vegetables at a low temperature of 350°F (170°C) to prevent them from burning and to concentrate their flavors.
Put the vegetables in a plastic bag: After roasting the vegetables, put them in a bag to allow them to finish cooking in their own steam. Additionally, this also makes the skins easy to remove.
Serve with allioli and coca bread or crusty bread: Escalivada is traditionally served with allioli, a pungent garlic mayonnaise made with extra virgin olive oil, and coca, a traditional, homemade Catalan flatbread.
Escalivada: Catalan Roasted Vegetables
Ingredients
- 2 eggplants medium size
- 2 red bell peppers
- 2-3 ripe tomatoes
- 3 small onions unpeeled or 8 shallots
- 2 Tbsp extra-virgin olive oil plus extra for coating vegetables
- 1 ½ Tbsp sherry vinegar (vinagre de jerez)
- 1 clove garlic minced
- 8 black olives preferably Spanish olives, but Kalamatas will work well
- 8 anchovy fillets *optional
- Kosher salt and freshly ground pepper
- 1 Tbsp finely chopped parsley *optional
Instructions
- Preheat the oven to 420°F or 225℃. Line a baking sheet with foil.
- Lightly rub the eggplants, bell peppers, tomatoes and onions with olive oil and set them on the prepared baking sheet. Turn the vegetables halfway through cooking. Roast until the skin is blistered and lightly blackened.
- Roast the vegetables for about 40 minutes, and the onions will likely take an additional 10 minutes or so depending on their size.
- Put the eggplants and red peppers into a plastic bag, seal and let them rest for about 15 minutes. This will loosen the skins. After they are cool enough to handle, carefully peel the skins off the vegetables and remove the stems. Gently scoop out the seeds from within the eggplant and peppers, and tear or cut the flesh into strips. Slice the peeled onions with a knife.
- Whisk together the 2 tablespoons extra-virgin olive oil, vinegar, garlic, salt and pepper, and dress the vegetables, lightly tossing to help incorporate the flavors. Taste and adjust seasoning as needed. Arrange the vegetables in a serving dish and top with olives and chopped parsley.
- Cover and refrigerate for at least one hour to allow the flavors to marry. Serve cold or at room temperature, with crusty bread.
Nutrition
Escalivada: Catalan Roasted Vegetables Pairs well with:
The garlic, olive oil sauce is more flavorful than I expected. I served it with a dab of cream cheese on crusty ciabatta. Next time I will make a double batch. Do you know if I can freeze it?