Escalivada – Traditional Catalan Roasted Vegetable Dish -

Introduction

When it comes to simple yet flavorful Spanish dishes, Escalivada stands out as a celebration of the Mediterranean diet. This traditional Catalan recipe is made by roasting vegetables—usually eggplants, red peppers, and onions—until they’re tender and infused with a delicious smoky flavor.

In Catalonia, Escalivada is often served as a tapa, side dish, or even a topping for bread like pa amb tomàquet. Its name comes from the Catalan verb escalivar, meaning “to cook in ashes,” a nod to its rustic origins.

A Brief History of Escalivada

Escalivada is deeply rooted in Catalan and Aragonese culinary traditions. Historically, vegetables were roasted directly over open flames or in the embers of a wood fire, which gave them their signature smoky aroma. It was a staple for rural families who relied on seasonal produce and simple cooking methods.

Today, it remains a beloved dish across Catalonia, Valencia, and Aragon, often featured at family gatherings, beach picnics, and tapas bars.

Ingredients (Serves 4)

2 medium eggplants (aubergines)
3 large red bell peppers
2 medium onions
3–4 cloves garlic (optional)
4 tbsp extra virgin olive oil
1–2 tbsp sherry vinegar (optional)
Salt to taste
Fresh parsley for garnish

Step-by-Step Recipe

Step 1: Roast the Vegetables

Preheat your oven to 200°C (390°F). Place the whole eggplants, peppers, and onions on a baking tray. Roast for 45–60 minutes, turning occasionally, until the skins are charred and the flesh is soft.

Tip: For an authentic smoky flavor, roast them over a charcoal grill or gas flame.

Step 2: Peel and Slice

Once roasted, place the vegetables in a bowl and cover with a clean kitchen towel for 10 minutes. This will make peeling easier. Remove the skins, seeds, and stems, then slice the flesh into strips.

Step 3: Season

Arrange the vegetable strips on a serving plate. Drizzle generously with extra virgin olive oil, sprinkle with salt, and add a splash of sherry vinegar if desired.

Step 4: Garnish and Serve

Top with fresh parsley and optional thinly sliced garlic. Serve warm or at room temperature.

Why You’ll Love Escalivada

Healthy & Low-Calorie – Packed with fiber, vitamins, and antioxidants.
Vegan & Gluten-Free – Naturally suitable for a variety of diets.
Versatile – Works as a side dish, tapa, or sandwich filling.

Popular Variations

With Anchovies: Adds a salty, umami-rich twist.
With Goat Cheese: Creamy cheese balances the smoky vegetables.
Served on Bread: A favorite in tapas bars, often drizzled with more olive oil.

Serving Suggestions

Escalivada pairs beautifully with:

Grilled fish or chicken
Crusty bread or toasted baguette slices
A chilled glass of white wine like Albariño or Verdejo

Expert Tips

Choose ripe vegetables for maximum flavor.
Char the skins well—this is key to achieving the signature smoky taste.
Let it rest—flavors deepen if the dish sits for a few hours before serving.

Conclusion

Escalivada is a dish that embodies the essence of Mediterranean cooking—simple ingredients, slow preparation, and flavors that speak for themselves. Whether you enjoy it as a light tapa, a side to grilled meat, or a topping for rustic bread, this Catalan classic will bring a taste of Spain’s sunny coast to your table.

Explore more traditional Spanish recipes on our blog—Ensalada de Pulpo Spanish Anise Doughnuts each dish tells a delicious story from every corner of Spain.

Escalivada – Traditional Catalan Roasted Vegetable Dish