Spanish

Escalivada (Catalan Roasted Vegetables, Served Cool)

Name: Escalivada (Catalan Roasted Vegetables, Served Cool)
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 eggplant; 3 red bell peppers; 2 onion; 2 garlic cloves; 4 tbsp olive oil; 1 tbsp sherry vinegar; 1/2 tsp salt

Carmen @carmen_sevilla

Escalivada (Catalan Roasted Vegetables, Served Cool) is Spanish home cooking, eaten at lunch and dinner. On the plate it is the cooked vegetable and the fresh side. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

40 min Easy High fiber Vegetarian Vegan Halal Gluten free Dairy free Pescatarian

Ingredients

Serves

The quantities follow this count.

2 eggplant
3 red bell peppers
2 onion
2 garlic cloves
4 tbsp olive oil
1 tbsp sherry vinegar
1/2 tsp salt

How to cook it

Heat the oven to 425F (220C) and roast the whole eggplants, peppers, and onions on a baking tray for 35 to 40 minutes, turning once, until the skins are charred and blistered and the flesh is completely soft.
Wrap the roasted vegetables loosely in foil or a clean towel and let them steam and cool for 15 minutes, which makes the skins slip off easily.
Peel the eggplants, peppers, and onions, discarding the skins, stems, and seeds, then tear the flesh into long strips by hand rather than cutting it, which keeps the texture right.
Crush the garlic cloves to a paste with a pinch of the salt and stir them into the olive oil and sherry vinegar to make the dressing.
Arrange the strips on a plate, season with the rest of the salt, spoon the garlic dressing over them, and let the dish cool to room temperature or chill it before serving, the way it is traditionally eaten.

Watch how to cook Escalivada (Catalan Roasted Vegetables, Served Cool)

Someone making it start to finish, so you can see what the steps look like.

Escalivada catalana: receta saludable. Play the video

Serve it with

A Spanish dinner is a plate rather than a single dish. These are the courses that normally sit beside Escalivada (Catalan Roasted Vegetables, Served Cool), read from the same composition Dinejot builds a real meal from.

The dish at the centre
- Ajoblanco (Chilled Malaga Almond and Garlic Soup)
  
  20 min
Something to sip
- Ajoblanco (Chilled Malaga Almond and Garlic Soup)
  
  20 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand. Escalivada (Catalan Roasted Vegetables, Served Cool) carries none of them. That is a checked answer rather than an ingredient list nobody read.

Every tracked allergen in Escalivada (Catalan Roasted Vegetables, Served Cool)
Allergen	In this dish
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 150 kcal
Protein: 2 g
Carbs: 14 g
Fat: 10 g
Fiber: 5 g
Sugar: 8 g
Sodium: 300 mg
Saturated fat: 1 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Escalivada (Catalan Roasted Vegetables, Served Cool) takes about 40 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in summer, which is when what goes into it is worth buying.