Smoky Roasted Catalan Vegetables (Escalivada)
Escalivada is a traditional Catalan dish featuring smoky, roasted vegetables served on toasted bread. This easy-to-make recipe features eggplant, red bell peppers, and onions roasted to perfection, then dressed with a simple, tangy olive oil and apple cider vinegar dressing. Perfect as a light main or side dish, Escalivada is great for entertaining or a simple weeknight meal.
Servings: 4
Ingredients
- 2 medium eggplants (about 1 lb / 450g total)
- 2 red bell peppers
- 3 small yellow onions
- 4 tablespoon(s) olive oil divided
- 1 1⁄2 tablespoon(s) apple cider vinegar
- 1 clove(s) garlic minced
- salt & pepper to taste
- 8 slice(s) bread of choice toasted (gluten-free if preferred)
- 1 tablespoon(s) fresh parsley chopped
- Optional: 1/4 teaspoon smoked paprika or red pepper flakes for extra flavor
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking tray with aluminum foil for easy cleanup.
- Prepare the Vegetables: Leave the eggplant, bell peppers, and onions whole, keeping the skins on the onions. Rub the eggplants, bell peppers, and onions with 2 tablespoons (30 ml) of olive oil. Place the vegetables on the prepared baking tray, ensuring they’re spread out evenly.
- Roast the Vegetables: Roast the vegetables for 30-40 minutes, or until the skins blister and blacken, and the flesh is tender. Rotate the vegetables once or twice during cooking to ensure even roasting. After 30-40 minutes, remove the eggplants and peppers from the oven, but leave the onions in the oven for an additional 10 minutes to ensure they are fully tender.
- Peel and Slice the Vegetables: Once the eggplants and peppers are roasted, transfer them to a Ziploc bag, or air-tight container, seal it, and let them rest for 10 minutes. This will help loosen the skins. After 10 minutes, remove the vegetables from the bag, peel off the skins, and remove the stems. For the onions, peel off the outer layers and slice them into rings or wedges.
- Make the Dressing: In a small bowl, combine the remaining 2 tablespoons (30 ml) of olive oil, apple cider vinegar, minced garlic (or roasted garlic), and salt and pepper to taste. If you’re adding smoked paprika or red pepper flakes, stir those in as well.
- Dress the Vegetables: Slice the roasted eggplant and peppers into strips or chunks, and place them in a large mixing bowl. Add the roasted onions, then drizzle the dressing over the vegetables. Toss gently to coat everything evenly.
- Chill for Flavor: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together. This dish can also be served at room temperature or straight from the fridge.
- Serve: Serve the escalivada on top of toasted bread slices. Garnish with freshly chopped parsley for a burst of color and flavor.
Notes
- Make it Creamier: Add a spread of vegan cream cheese or hummus to the toasted bread for a creamy contrast to the roasted vegetables.
- Flavor Boost: For extra flavor, try adding a pinch of smoked paprika or a drizzle of balsamic glaze on top before serving.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat or enjoy cold.
Nutrition
Serving: 1 serving (recipe makes 6 servings) | Calories: 383kcal | Carbohydrates: 49g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 277mg | Potassium: 850mg | Fiber: 11g | Sugar: 16g | Vitamin A: 2002IU | Vitamin C: 87mg | Calcium: 113mg | Iron: 3mg
Find it online:
https://www.easyveganmealplan.com/recipe/escalivada-catalan-roasted-vegetables/