Few dishes capture the beauty of simple ingredients quite like Escalivada. Roasted until tender, dressed with a handful of pantry staples, and chilled to let every flavor mingle together, this traditional vegetable dish turns everyday produce into something truly memorable. Whether you’re setting out a spread for family and friends or looking for a make-ahead side to enjoy throughout the week, Escalivada brings plenty of color, flavor, and old-world charm to the table.
Why You’ll Love This Escalivada (Catalan Roasted Vegetables)
- Simple Ingredients: Everything in this recipe comes from a short list of fresh vegetables and basic pantry staples.
- Naturally Make-Ahead Friendly: The vegetables are refrigerated before serving, allowing the flavors to develop even more.
- Beautiful Presentation: The colorful strips of roasted eggplant, peppers, and onions create a dish that looks as impressive as it tastes.
- Flexible Serving Options: Enjoy it cold or at room temperature depending on the occasion.
- Rich Roasted Flavor: Roasting until the skins blister and blacken creates deep flavor throughout the vegetables.
- Perfect for Sharing: This recipe makes six servings, making it a wonderful addition to gatherings and family meals.
- Pairs Easily With Other Dishes: A slice of crusty bread is all you need to turn it into a satisfying bite.
Ingredients You’ll Need
One of my favorite things about Escalivada is how a handful of humble vegetables can become something so special after a trip through a hot oven. If you enjoy exploring mediterranean diet recipes, this dish is a wonderful example of how simple ingredients can shine when treated with care.
Each ingredient has an important role in creating the balance of flavor and texture that makes this dish so memorable.
- 2 globe or Italian eggplants – Eggplants provide the silky, tender foundation of the dish. Their soft texture after roasting helps absorb the dressing beautifully. Using the full amount ensures plenty of rich vegetable flavor throughout every serving.
- 2 red bell peppers – Red peppers add natural sweetness and vibrant color. Roasting softens their flesh and enhances their flavor while creating the signature charred exterior that makes Escalivada so distinctive.
- 3 small onions, unpeeled – The onions roast in their skins, helping them become tender and sweet while retaining moisture. Their mellow flavor balances the richness of the eggplant and sweetness of the peppers.
- 2 tablespoons extra-virgin olive oil, plus extra for coating vegetables – Olive oil serves two purposes here. A light coating helps the vegetables roast properly, while the measured amount in the dressing brings richness and helps carry the flavors across the dish.
- 1½ to 2 tablespoons sherry vinegar – Sherry vinegar provides the bright, tangy contrast that lifts the roasted vegetables. The adjustable quantity allows you to tailor the acidity to your taste.
- 1 clove garlic, minced – Garlic adds a gentle savory note to the dressing without overpowering the vegetables.
- Kosher salt and freshly ground pepper – These seasonings help bring out the natural flavors developed during roasting and allow the vegetables to truly shine.
- 1 tablespoon finely chopped parsley – Parsley adds a fresh finishing touch and a pop of color that brightens the completed dish.
When shopping for the vegetables, look for firm eggplants and peppers with smooth, unblemished skin. Fresh, high-quality produce makes a noticeable difference because the vegetables are the true stars of the recipe.
For an extra-special touch, use a good-quality Spanish extra-virgin olive oil if you have it available. Since the dressing contains only a few ingredients, every component has a chance to stand out.
How to Make Escalivada (Catalan Roasted Vegetables)
This is one of those recipes that rewards patience in the very best way. I love how the oven does most of the work, transforming a few simple vegetables into something that feels worthy of a special gathering around the table.
- Prepare the oven by preheating it to 450°F and lining a baking sheet with foil. Lightly rub the eggplants, red bell peppers, and unpeeled onions with olive oil, then place them on the prepared baking sheet.
- Roast the vegetables until the skins are blistered and blackened and the flesh is tender when pierced with a knife. Rotate the vegetables once or twice during roasting. The eggplants and peppers will take about 30 to 40 minutes, while the onions may need about 10 additional minutes depending on their size.
- Rest the eggplants and peppers by placing them in a sealed plastic bag for about 10 minutes after roasting. Once rested, peel away the loosened skins, remove the stems, gently scoop out the seeds, and tear or cut the flesh into strips. Peel and slice the onions.
- Whisk together the extra-virgin olive oil, sherry vinegar, minced garlic, kosher salt, and freshly ground pepper. Pour the dressing over the prepared vegetables and lightly toss to help distribute the flavors. Taste and adjust the seasoning if needed.
- Arrange the dressed vegetables in a serving dish and sprinkle with the finely chopped parsley.
- Chill the Escalivada for at least one hour before serving so the flavors have time to develop. Serve cold or at room temperature, preferably alongside crusty bread.
Tips for the Best Escalivada (Catalan Roasted Vegetables)
- Choose Firm Vegetables — Select eggplants and peppers with smooth, unblemished skin and avoid any that feel soft or bruised.
- Roast Until Properly Blackened — The vegetables should have blistered, blackened skins and tender flesh before they are removed from the oven.
- Give the Peppers and Eggplants Time to Rest — Sealing them in a plastic bag for about 10 minutes helps loosen the skins and makes peeling much easier.
- Drain Excess Eggplant Liquid — If the roasted eggplants release a large amount of juice, place them in a colander after peeling to remove excess liquid before assembling the dish.
- Adjust the Dressing to Taste — After tossing the vegetables with the dressing, taste and adjust the seasoning as needed for the best balance.
- Allow Time for Flavor Development — Refrigerating the dish before serving helps all the ingredients come together beautifully, making it a wonderful option for mediterranean meal prep.
Storage & Make-Ahead Tips
Fridge: Store Escalivada in an airtight container in the refrigerator for up to 3–4 days. The flavors continue to develop as it rests, making leftovers especially enjoyable.
Freezer: Freeze the prepared vegetables in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
Make-Ahead: This recipe is an excellent make-ahead dish since it already benefits from chilling before serving. Preparing it several hours ahead gives the dressing more time to mingle with the roasted vegetables.
What to Serve With Escalivada (Catalan Roasted Vegetables)
The beauty of Escalivada is how easily it fits into a meal. Its roasted flavors and bright dressing pair wonderfully with a variety of simple sides and accompaniments.
- Crusty bread
- Steamed rice
- Simple green salad
- Roasted potatoes
- Grilled fish
- Cooked grains
There’s something downright magical about watching a few humble vegetables transform into a dish with so much character. Every bite tells the story of simple ingredients treated with care, and that’s the kind of cooking I always come back to.
Frequently Asked Questions
Q: What does Escalivada taste like?
Escalivada has a rich roasted vegetable flavor balanced by the brightness of sherry vinegar and the richness of olive oil. The eggplants become tender and silky, the peppers develop sweetness, and the onions soften into mellow, savory bites. Together, they create a dish with layers of flavor despite its short ingredient list.
Q: Why are the vegetables roasted until blackened?
The recipe specifically calls for roasting until the skins are blistered and blackened because this stage helps soften the vegetables and develop deeper flavor. The skins are removed afterward, leaving behind tender roasted flesh that becomes the foundation of the finished dish.
Q: Why do the peppers and eggplants rest in a plastic bag?
After roasting, the peppers and eggplants are sealed in a plastic bag for about 10 minutes. This resting period loosens the skins, making them easier to peel away. It is a simple step that helps prepare the vegetables for slicing and dressing.
Q: Can I serve Escalivada warm?
This recipe is intended to be served cold or at room temperature after being refrigerated for at least an hour. Chilling allows the flavors to develop and gives the dressing time to work its way throughout the vegetables.
Q: What should I do if my eggplants release a lot of liquid?
The recipe notes that roasted eggplants can become quite juicy. If they release a large amount of liquid after roasting and peeling, place them in a colander to drain before proceeding. This helps prevent excess moisture from affecting the finished dish.
Q: Can I use Spanish olive oil?
Yes. The recipe notes that Spanish extra-virgin olive oil is a wonderful choice for adding an authentic touch. Since olive oil is a prominent ingredient in both roasting and dressing, using a quality oil can enhance the overall flavor.
Q: How far in advance can I make this dish?
Escalivada works very well when made ahead because refrigeration is already part of the preparation process. Preparing it earlier in the day allows additional time for the vegetables and dressing to come together before serving.
Q: Is this a good addition to a mediterranean diet meal plan?
Many people enjoy including roasted vegetable dishes like this in a mediterranean diet meal plan because it features vegetables, olive oil, and simple ingredients. This recipe focuses on roasted eggplants, peppers, onions, and a light dressing that highlights their natural flavors.
Escalivada (Catalan Roasted Vegetables)
Ingredients
Method
- Preheat the oven to 450°F and line a baking sheet with foil.
- Lightly rub the eggplants, bell peppers, and onions with olive oil and place them on the prepared baking sheet.
- Roast the vegetables until the skins are blistered and blackened and the flesh is tender when pierced with a knife, rotating once or twice during cooking.
- Remove vegetables from the pan as they are done; eggplants and peppers roast for about 30 to 40 minutes, while onions may require about 10 additional minutes.
- Place the eggplants and peppers in a plastic bag, seal, and let rest for about 10 minutes.
- Peel the skins from the vegetables and remove the stems.
- Gently scoop out the seeds from the eggplants and peppers and tear or cut the flesh into strips.
- Peel and slice the onions.
- Whisk together the olive oil, sherry vinegar, garlic, salt, and pepper.
- Dress the vegetables with the vinaigrette and lightly toss to combine.
- Taste and adjust seasoning as needed.
- Arrange the vegetables in a serving dish and top with chopped parsley.
- Cover and refrigerate for at least 1 hour to allow the flavors to develop.
- Serve cold or at room temperature, preferably with crusty bread.