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Escalivada (Catalan Roasted Vegetables)

Few dishes capture the beauty of simple ingredients quite like Escalivada. Roasted until tender, dressed with pantry staples, and chilled to let the flavors develop, this colorful vegetable dish turns everyday produce into something truly memorable.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories: 104
Ingredients Method Notes

Ingredients
  

  • 2 globe or Italian eggplants
  • 2 red bell peppers
  • 3 small onions unpeeled
  • 2 tablespoons extra-virgin olive oil plus extra for coating vegetables
  • 1 1/2 to 2 tablespoons sherry vinegar
  • 1 clove garlic minced
  • kosher salt to taste
  • freshly ground pepper to taste
  • 1 tablespoon parsley finely chopped

Method
 

  1. Preheat the oven to 450°F and line a baking sheet with foil.
  2. Lightly rub the eggplants, bell peppers, and onions with olive oil and place them on the prepared baking sheet.
  3. 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.
  4. 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.
  5. Place the eggplants and peppers in a plastic bag, seal, and let rest for about 10 minutes.
  6. Peel the skins from the vegetables and remove the stems.
  7. Gently scoop out the seeds from the eggplants and peppers and tear or cut the flesh into strips.
  8. Peel and slice the onions.
  9. Whisk together the olive oil, sherry vinegar, garlic, salt, and pepper.
  10. Dress the vegetables with the vinaigrette and lightly toss to combine.
  11. Taste and adjust seasoning as needed.
  12. Arrange the vegetables in a serving dish and top with chopped parsley.
  13. Cover and refrigerate for at least 1 hour to allow the flavors to develop.
  14. Serve cold or at room temperature, preferably with crusty bread.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. If the roasted eggplants release excess liquid, drain them in a colander before assembling the dish. Serve cold or at room temperature with crusty bread.