Escalivada – Catalan roasted vegetables
Side Dish

Escalivada – Catalan roasted vegetables

Bell pepper, aubergine, and onion roasted slowly until smoky and silky soft. Served with olive oil and good bread — a Catalan classic with deep summer flavours.

TraditionalSummerEverydaySide DishLunchVegan
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Rate:
70 min total
4 servings
Very Easy

Ingredients

servings

  • Vegetables

    • 2 stk Red bell peppers
    • 2 stk Aubergines (eggplants)
    • 2 stk Large onions, skin on
    • 4 spsk Olive oil (extra virgin)
    • 1 tsk Flaky sea salt

Instructions

  1. 1

    Roast the vegetables

    1. Preheat the oven to 200 °C (390 °F). Place the peppers, aubergines, and onions (whole, skin on) on a baking tray.
    2. Roast for 50–60 min. Turn halfway. The vegetables should be soft, darkened, and slightly collapsed.
    60 min
    200°C
    Oven
  2. 2

    Peel and serve

    1. Let the vegetables cool slightly. Peel and deseed the peppers. Peel the aubergines. Peel the onions.
    2. Tear the vegetables into wide strips with your fingers and arrange on a platter. Drizzle with olive oil and sprinkle with flaky salt.
    10 min
    KnifeCutting Board

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Details

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in the fridge in a sealed container with olive oil. Take it out in time to reach room temperature.

Tips

Cooking

  • • The vegetables can also be charred on a grill — that gives even more smoky flavour.

Author

N

Nordmad

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Comments

Author

N

Nordmad