Escalivada Amb Salsa Romesco (catalan-style Roasted Vegetables With Romesco Sauce)

Escalivada amb Salsa Romesco is a traditional Catalan dish featuring smoky roasted vegetables served with a rich and flavorful Romesco sauce. This dish is perfect as a side or a light main course, and it's a great way to enjoy the bounty of summer vegetables.

Escalivada Amb Salsa Romesco (catalan-style Roasted Vegetables With Romesco Sauce)

Ingredients

  • 2 large eggplants
  • 3 red bell peppers
  • 2 large onions
  • 4 ripe tomatoes
  • 4 garlic cloves
  • 1/2 cup almonds
  • 2 slices of bread
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place the whole eggplants, red bell peppers, onions, and tomatoes on a baking sheet. Roast in the oven for 45 minutes, or until the vegetables are charred and tender.
  3. While the vegetables are roasting, make the Romesco sauce. In a food processor, combine the garlic, almonds, bread, olive oil, and red wine vinegar. Blend until smooth. Season with salt and pepper to taste.
  4. Once the vegetables are done, remove them from the oven and let them cool slightly. Peel off the charred skin and discard. Slice the vegetables into strips and arrange on a serving platter.
  5. Serve the roasted vegetables with the Romesco sauce on the side, or drizzle the sauce over the vegetables before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
20g
Protein
5g
Fat
7g

Supplies

Baking sheet Foil Food processor Serving platter

Tools

Knife Cutting board Measuring cups and spoons

Serving suggestions

Serving suggestions: Enjoy the Escalivada amb Salsa Romesco with crusty bread and a glass of red wine.

Tips & tricks

Tips: Make extra Romesco sauce to use as a dip for raw vegetables or as a spread for sandwiches.

Cost

$12