Escalivada

Name: Escalivada
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 globe eggplants, trimmed; 2 red bell peppers, whole; 2 yellow onions, peeled; 1/4 cup extra-virgin olive oil; 2 garlic cloves, minced; 2 tsp sherry vinegar; 1 tsp sea salt

A traditional Catalan dish of smoky roasted eggplants, sweet peppers, and onions tossed with high quality olive oil and garlic. Serve warm or at room temperature as a savory side dish.

65 minEasyServes 4140 cal/serving

SpanishSideOvenVegetarianVeganPescatarianMediterraneanWhole30Low CarbPaleoHigh FiberKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

2 globe eggplants, trimmed
2 red bell peppers, whole
2 yellow onions, peeled
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
2 tsp sherry vinegar
1 tsp sea salt

Instructions

1

Preheat oven to 400 degrees F and line a large baking sheet with foil.
2

Place whole 2 trimmed globe eggplants, 2 whole red bell peppers, and 2 peeled yellow onions directly onto the baking sheet.
3

Roast for 45 to 50 minutes, turning halfway through, until vegetable skins are charred and tender.
4

Transfer roasted vegetables to a bowl and cover tightly for 15 minutes to steam.
5

Peel away skins, discard pepper seeds, and strip all vegetables into long strips.
6

Arrange vegetables on a platter and toss with 1/4 cup extra-virgin olive oil, 2 tsp sherry vinegar, 2 minced garlic cloves, and 1 tsp sea salt.

Questions

How long does Escalivada keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Escalivada?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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