Roasted Vegetable Salad (escalivada)
Roasted Vegetable Salad (Escalivada) is a traditional dish from Valencian cuisine that features a colorful array of roasted vegetables, infused with the flavors of olive oil and herbs. This vibrant salad is perfect as a side dish or a light meal on its own.
Ingredients
- 2 red bell peppers, halved and seeded
- 2 yellow bell peppers, halved and seeded
- 2 eggplants, halved lengthwise
- 4 tomatoes, halved
- 1 red onion, sliced
- 4 cloves garlic, peeled
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the bell peppers, eggplants, tomatoes, red onion, and garlic on a baking sheet.
- Drizzle the vegetables with olive oil and balsamic vinegar. Season with salt and pepper.
- Roast in the oven for 45 minutes, or until the vegetables are tender and slightly charred.
- Remove from the oven and let the vegetables cool.
- Peel the skin off the bell peppers and eggplants, then slice all the vegetables into strips.
- Arrange the roasted vegetables on a serving platter and drizzle with any remaining olive oil and balsamic vinegar from the baking sheet.
- Serve the Roasted Vegetable Salad (Escalivada) at room temperature or chilled.
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 Sharp knife Serving platter
Tools
Oven
Serving suggestions
Serve the Roasted Vegetable Salad (Escalivada) with crusty bread or as a side dish with grilled meats or fish.
Tips & tricks
For added flavor, you can sprinkle the salad with fresh herbs such as parsley or basil before serving.
Cost
$12