Roasted vegetables with olive oil and garlic — a Catalan veggie medley.
Escalivada is a rustic Catalan dish from the Pyrenees where farm vegetables are roasted until caramelized and tender, then dressed with excellent olive oil and garlic. It's vegetable cookery at its simplest and most flavorful, served at room temperature as a tapas or side dish.
Serves 4
Halve eggplant and peppers lengthwise. Halve zucchini the same way. Lightly score the flesh in a crosshatch pattern.
Place vegetables cut-side up on a baking sheet. Drizzle with 2 tbsp olive oil and season with salt. Roast at 200°C (400°F) for 40 minutes until charred and soft.
Let cool slightly. Peel off charred skins. Arrange on a serving plate.
Whisk remaining olive oil with minced garlic. Drizzle over vegetables and serve at room temperature.
Don't peel vegetables before roasting — the skin protects them.
Score the flesh to help them cook evenly.
Serve at room temperature for best flavor.
Add crumbled goat cheese before serving
Top with toasted pine nuts
Mix with cooked chickpeas for a heartier dish
Refrigerate up to 3 days. Serve cold or at room temperature.
Escalivada comes from the Catalan word 'escalivat' (from the verb 'escaliu' meaning to roast under ashes). It's an ancient peasant dish that celebrates summer vegetables.
The crosshatch allows heat to penetrate faster and helps the eggplant cook evenly.
Yes, it's actually better at room temperature. Make it hours in advance.
Per serving · 4 servings total
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