Catalan Roasted Vegetable Salad (Escalivada)
A smoky and savory blend of charred vegetables, Catalan Roasted Vegetable Salad, known as Escalivada, is a traditional dish from the Catalonia region of Spain. This medley of eggplant, bell peppers, onions, and tomatoes is roasted to perfection, then dressed in a simple vinaigrette, making it a versatile side dish or a hearty addition to a mezze platter.
Equipment
- Baking sheet
- Parchment paper or foil
- Bowl
- Plastic wrap
- Knife
- Cutting board
- Whisk
Ingredients
- 1 large eggplant (aubergine) approximately 1 lb (450g)
- 2 red bell peppers approximately 1/2 lb (225g) each
- 1 large onion approximately 1/2 lb (225g)
- 2 medium tomatoes approximately 1/4 lb (112g) each
- 1/4 cup extra virgin olive oil plus extra for drizzling
- 2 cloves garlic minced
- 1 tablespoon sherry vinegar or red wine vinegar
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Wash the eggplant, bell peppers, onion, and tomatoes. Pat them dry with paper towels.
- Place the vegetables on the prepared baking sheet. Pierce the eggplant with a fork in a few places to prevent it from bursting during roasting.
- Roast the vegetables in the preheated oven for about 45 minutes, or until their skins are charred and the vegetables are tender, turning them occasionally for even roasting.
- Remove the vegetables from the oven. Place the bell peppers in a bowl and cover with plastic wrap to steam, making their skins easier to peel.
- Once the vegetables are cool enough to handle, peel the skins off the bell peppers and eggplant. Remove the stems and seeds from the peppers.
- Cut the eggplant, bell peppers, and onion into long strips, and the tomatoes into wedges.
- In a large bowl, whisk together the olive oil, minced garlic, and vinegar. Season with salt and pepper to taste.
- Add the roasted vegetables to the dressing and toss gently to coat.
- Let the salad marinate for at least 30 minutes to allow the flavors to meld.
- Serve the escalivada garnished with fresh parsley and a drizzle of olive oil.
Notes
The vegetables can also be grilled outdoors, which adds a delightful smoky flavor.
Escalivada can be served warm or at room temperature.
Leftovers make a great addition to sandwiches, salads, or can be served as a topping for grilled meats.
For a variation, add a sprinkle of crumbled goat cheese or toasted pine nuts before serving.