Roasted Vegetable Escalivada

Roasted Vegetable Escalivada is a traditional Catalan dish that showcases the delicious flavors of roasted vegetables. This dish is perfect as a side or a light main course, and it's a great way to enjoy the fresh produce of the season.

Roasted Vegetable Escalivada

Ingredients

  • 2 red bell peppers
  • 2 eggplants
  • 2 onions
  • 3 tomatoes
  • 4 cloves garlic
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place the whole bell peppers, eggplants, onions, and tomatoes on a baking sheet.
  3. Roast the vegetables in the preheated oven for 45 minutes, or until the skins are charred and the flesh is soft.
  4. Remove the vegetables from the oven and let them cool.
  5. Peel the charred skin off the peppers, eggplants, and tomatoes, and remove the seeds from the peppers.
  6. Slice the vegetables into strips and arrange them on a serving platter.
  7. Drizzle the vegetables with extra virgin olive oil and season with salt and pepper.
  8. Serve the Roasted Vegetable Escalivada at room temperature as a side dish or appetizer.

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
3g
Fat
7g

Supplies

Baking sheet Serving platter

Tools

Sharp knife Cutting board

Serving suggestions

Serve the Roasted Vegetable Escalivada with crusty bread and a glass of Spanish red wine for a complete Catalan experience.

Tips & tricks

Make sure to let the roasted vegetables cool before handling them to avoid burns.

Cost

$10