Spain·Catalonia
Escalivada
Catalan smoky roasted vegetables
Aubergines, peppers, onions and tomatoes roasted until smoky, peeled and dressed with olive oil.
- Preparation
- 15 min
- Cooking
- 1 h
- Total time
- 1 h 30 min
- Difficulty
- Easy
- Servings
- 4
Resting: 15 min
Ingredients
Tap an ingredient to tick it off.
Preparation
Tips
- The more the skin is charred, the more smoky flavour the escalivada has; do not be afraid of it blackening.
- Save the juice the vegetables release while roasting: it is the best dressing.
- It is a dish that improves with resting, so you can make it ahead and serve it at room temperature.
- If you roast over embers, do not rinse off the burnt skin: remove it with your hands to keep the flavour.
Variations
- With a splash of vinegar, raw garlic or herbs such as oregano or basil in the dressing.
- As an accompaniment to salt cod, or served on coca (flatbread) or in a sandwich.
- With cheese on top, for example feta or goat's cheese.
Story of the recipe
Escalivada: where it comes from.
Escalivada is a traditional Catalan dish of roasted vegetables. Its name comes from the Catalan verb "escalivar", meaning to cook among embers or ashes, the way it was originally made over a wood fire.
Although it is above all a Catalan dish, escalivada is also considered typical of other Mediterranean territories, such as Roussillon, the Valencian Community, Murcia and Aragon. It can be made outdoors, on a grill or directly on the embers, or at home in the oven or over a gas flame.
Sources
By RecetarioMundo.