5 Ingredients or Fewer

Escalivada (Catalan Roasted Vegetables)

by:
September 16, 2014
4.8
4 Ratings
Escalivada (Catalan Roasted Vegetables)
Photo by Eric Moran
  • Prep time 20 minutes
  • Cook time 2 hours
  • Serves 4 to 6 as a snack or appetizer
Author Notes

I first tried this in Barcelona, pulled out of my host's fridge in a glass baking dish like it was no big thing: roasted peppers and onions and eggplant, swimming in oil, brightened with sherry vinegar. It's like the Catalan answer to ratatouille, and is beautiful on bread. It's also often served with meat and fish dishes. —Marian Bull

What You'll Need
Ingredients
  • 2 bell peppers (I like one red and one yellow)
  • 1 medium eggplant (look for a firm one with taut skin)
  • 1 small onion
  • 1/2 cup olive oil, plus more for drizzling
  • 1 pinch Salt
  • 1 splash Sherry vinegar
  • 1 Bread, for serving
Directions
  1. Preheat your oven to 350° F.
  2. Wash and dry your vegetables, rub them with olive oil, sprinkle them with a few pinches of salt, and wrap them in foil. Place on a baking sheet, and roast for 2 hours. (Note: You can also just roast them, unwrapped, at 375° F for the same amount of time, or until they're all completely soft.)
  3. Remove from the oven and let cool. Peel the skins off of the eggplant and the peppers. Slice your vegetables into 1/2- to 1-inch slices. Add a pinch of salt, drizzle generously with oil, and add a big splash of sherry vinegar -- start with a teaspoon or two, taste, and adjust to your liking. Serve with bread, cheese, meat, fish -- whatever you like, really.
Tags:

See what other Food52ers are saying.

  • Annemarie Brookhuis Corver
    Annemarie Brookhuis Corver
  • Rob Citron
    Rob Citron
  • judit Humphrys
    judit Humphrys
  • James Potts
    James Potts
Marian Bull

Recipe by: Marian Bull

writer

Popular on Food52

5 Reviews

Annemarie B.
Annemarie B. July 15, 2017
Disappointed, should have read the comments first...
Way to soggy, hard to peel :(
 
Sharon
Sharon October 20, 2014
Aluminum foil should never come in direct contact with foods while cooking. It leaches out into the food when heated and is very bad for the human body. Besides, wrapping veggies in foil will literally boil them in their own juices. If you want to roast something you DON'T cover it. Skip the foil altogether and roast the vegetables in an open pan for maximum caramelization. And, of course, caramelization equals FLAVOR.
 
Rob C.
Rob C. September 28, 2014
I Live in Barcelona and it's common to find this served with finely chopped garlic sprinkled on top. You can also grill the veggies wrapped in tin foil on the bbq .
 
judit H.
judit H. September 22, 2014
I love roasted veggies, but , if you wrap them up in foil aren't you really steaming them?
 
James P.
James P. September 22, 2014
Correct, you are steaming. I prefer roasting in 425 degree oven without wrapping to achieve more flavor.