" /> " /> " /> "> Authentic Spanish Escalivada Recipe: Roasted Vegetables with a Mediterranean Twist

Authentic Spanish Escalivada Recipe: Roasted Vegetables with a Mediterranean Twist

Ingredients

  • 2 large eggplants
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 medium onions
  • 4 ripe tomatoes
  • 4 cloves of garlic
  • 1/3 cup of extra virgin olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 loaf of crusty bread for serving

Steps and instructions

  1. Preheat the oven to 200°C (392°F).
  2. Wash all the vegetables thoroughly.
  3. Place the eggplants, bell peppers, onions, and tomatoes on a baking tray.
  4. Insert the garlic cloves into the eggplants by making a small cut in the eggplants and pushing the cloves inside.
  5. Drizzle all the vegetables generously with olive oil, and season with salt and pepper.
  6. Roast the vegetables in the preheated oven for about 1 hour, or until they are soft and slightly charred.
  7. Remove the vegetables from the oven and let them cool completely.
  8. Once cooled, peel the vegetables and remove the seeds from the bell peppers.
  9. Cut the vegetables into thin strips and place them in a bowl.
  10. Drizzle more olive oil over the vegetables, and adjust the salt and pepper if necessary.
  11. Serve the Escalivada on slices of crusty bread.

Tools for making

  • Baking Tray - Used to roast the vegetables in the oven.
  • Knife - Needed to cut and slice the vegetables.
  • Garlic Press - Helps in pressing the garlic cloves into the eggplants.
  • Peeler - Used to peel the roasted vegetables.
  • Bowl - To hold and mix the cut vegetables.
  • Serving Platter - Used to present the finished Escalivada.

Recipe variations

  • Use different types of bell peppers, such as green or orange, for a variety of flavors and colors.
  • Add a sprinkle of dried herbs, such as oregano or thyme, to enhance the flavor of the roasted vegetables.
  • Include other roasted vegetables like zucchini or mushrooms for added depth and texture.
  • Top the Escalivada with crumbled feta cheese or goat cheese for a creamy and tangy contrast.
  • Serve the Escalivada with a side of grilled chicken or steak for a heartier meal.
  • Spread a layer of hummus or pesto on the crusty bread before topping it with the Escalivada for extra flavor.
  • Experiment with different types of bread, such as sourdough or ciabatta, to change the texture and taste of the dish.
  • For a vegan version, omit the garlic or use a garlic substitute, and serve the Escalivada on a bed of mixed greens instead of bread.

Recipe overview

Get ready to dive into the flavors of Catalonia with this traditional Escalivada recipe. This hearty dish features a lineup of roasted vegetables — eggplants, bell peppers, onions, and tomatoes — all generously drizzled with olive oil and seasoned to perfection. The name "Escalivada" comes from the Catalan word "escalivar," which means "to roast on embers." It's a simple, rustic dish that's packed with flavor and easy to prepare. The vegetables are roasted until they're soft and slightly charred, then peeled, cut into strips, and served on slices of crusty bread. With this recipe, you'll experience a taste of Mediterranean cuisine right in your own kitchen.

Common questions

  1. Can I use different types of bell peppers?
    Yes, you can use different types of bell peppers, such as green or orange, in addition to the red and yellow peppers mentioned in the recipe.
  2. Can I roast the vegetables on a grill instead of in the oven?
    Yes, you can roast the vegetables on a grill. Simply place them directly on the grill over medium heat and cook until they are soft and slightly charred.
  3. Can I make Escalivada in advance?
    Yes, you can make Escalivada in advance. The roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days. Serve at room temperature or gently reheat before serving.
  4. What can I serve with Escalivada?
    Escalivada is commonly served as a side dish or appetizer. It pairs well with crusty bread, grilled meats, or can be used as a topping for bruschetta or sandwiches.
  5. Can I add other herbs or spices to the dish?
    Absolutely! If you'd like to enhance the flavor, you can add herbs like thyme, rosemary, or parsley to the vegetables before roasting. Additionally, you can sprinkle some paprika or chili flakes for a touch of heat.

Serving dishes and utensils

  • Baking tray - Used for roasting the vegetables in the oven.
  • Knife - Needed for cutting and slicing the vegetables.
  • Cutting board - Provides a stable surface for chopping the vegetables.
  • Bowl - Used for holding and tossing the sliced vegetables.
  • Olive oil dispenser - Helps to drizzle the olive oil evenly over the vegetables.
  • Salt and pepper shakers - Used for seasoning the roasted vegetables.
  • Serving platter - Ideal for presenting the Escalivada to guests.
  • Bread knife - Required for slicing the crusty bread.

Origin stories

From the warm, sun-soaked roads of Catalonia in Spain comes the vibrant dish known as Escalivada. This rustic and hearty recipe is a quintessential representation of Mediterranean cuisine, utilizing the region's bountiful produce and olive oil. The name 'Escalivada' is derived from the Catalan verb "escalivar", meaning to cook in hot ashes, reflecting the dish's traditional preparation method where the vegetables were roasted over an open fire. This technique imparts a distinctive smoky flavor to the vegetables, making Escalivada a unique and beloved delicacy throughout Spain.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.