Escalivada (Cold Spanish Roasted Vegetables) Recipe
Escalivada is a traditional Catalan dish featuring a colorful medley of roasted vegetables including red and green peppers, onions, tomatoes, and eggplants. This cold Spanish roasted vegetable salad is known for its smoky, tender textures and vibrant flavors, making it a perfect appetizer or side dish that is simple to prepare and wonderfully healthy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 55 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Vegetables
- 2 large red bell peppers
- 2-3 Italian green peppers (or 2 green bell peppers)
- 2 large white onions
- 3 to 4 tomatoes
- 2 medium eggplants
- 2 garlic cloves (optional)
Seasoning
- 2 to 3 tablespoons extra virgin olive oil
- 1/2 to 1 teaspoon salt (or to taste)
Instructions
- Preheat the oven: Set your oven to 395 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare vegetables: Rinse and dry the red and green peppers, tomatoes, and eggplants thoroughly to remove any dirt.
- Arrange on baking sheet: Line a baking sheet with parchment paper. Place all vegetables in a single layer. Make a few cuts in the onions and eggplants to allow steam to escape and avoid them bursting.
- Roast the vegetables: Lower the oven temperature to 355 degrees Fahrenheit and roast the vegetables for about 40 minutes, until they become soft with a slight char for smoky flavor.
- Sweat the vegetables: Remove the baking sheet and cover it with foil to let the vegetables sweat and cool down naturally, softening further.
- Cool and peel: After about 2 hours once the vegetables are completely cooled, peel off the skins and remove the seeds from the peppers for a tender texture.
- Slice the vegetables: Place the peeled vegetables on a clean plate and cut them into thin strips, traditionally serving each type of vegetable separately for visual appeal.
- Add garlic (optional): If using, peel and mince the garlic cloves finely to add depth to the dish.
- Dress and serve: Drizzle olive oil and sprinkle salt over the sliced vegetables, toss gently with minced garlic if desired, then serve chilled or at room temperature.
Notes
- Make sure to roast the vegetables evenly by placing them in a single layer on the baking sheet.
- Allowing the veggies to sweat covered with foil helps loosen their skins for easier peeling.
- This dish is best served cold or at room temperature to enhance its smoky flavors.
- Extra virgin olive oil adds richness; use good quality for best taste.
- Adjust salt to taste and add more garlic for a stronger kick if preferred.
- Can be enjoyed as a salad, appetizer, or a side dish alongside grilled meats or fish.
