1. Home
  2. /
  3. Recipes
  4. /
  5. Catalan Roasted Vegetables (Escalivada Catalana)

Catalan Roasted Vegetables (Escalivada Catalana)

Written By: Byron | December 21, 2023
Jump to Recipe Jump to Video Print Recipe
A small bowl of Catalan roasted Vegetables

Catalan roasted vegetables (Escalivada Catalana) is a popular tapas or side dish that is made with vegetables that are simmered down until soft and gooey. Serve it as a tasty tapas dish smeared over some fresh bread or served alongside your favorite meat or fish dish, Catalan Roasted Vegetables is a surefire flavor sensation. 

The recipe itself is very simple and has only 8 ingredients: eggplant, bell pepper, onion, garlic, extra virgin olive oil, sherry vinegar, salt, and pepper. We also add a little fresh chopped parsley on top right before serving to give the roasted veg a little pop.

This post may contain affiliate links.

Serving:

Tapas for 6

Ready in:

Under 1 hour

Skill level:

Easy

Serve with:

Fresh bread

Watch step-by-step recipe video

If you’re looking for this recipe’s video and many other great recipe ideas, why not check out our Spanish Radish YouTube Channel? We’ve got everything from quick and easy tapas recipes, delicious main meals, and incredible Spanish dessert options too.

How to Make Catalan Roasted Vegetables (Escalivada Catalana)

  • Prep time: 5 minutes
  • Cook time: 40 minutes
  • Cooling time: 10 minutes
  • Ready in: Under 1 hour

Ingredients

(Makes Tapas for 6 with bread)

  • 2 eggplants
  • 2 red bell peppers
  • 2 onions, outer skin removed
  • 2-3 tablespoons extra virgin olive oil 
  • 2 tablespoons sherry Vinegar
  • 3 garlic cloves, minced
  • Salt and freshly ground pepper
  • 1 small handful of fresh parsley, finely chopped

Serving Suggestions

  • Fresh bread, pita bread, or crackers
  • Or as a side to your favorite main meal

Equipment Needed

        2 eggplants, red bell peppers, onions, parlsey, and garlic.

        Instructions

        • Preheat the oven to 450°F/230°C. Line a baking tray with parchment paper and drizzle with a little oil.
        • Add the bell peppers whole (pierce them a few times with a sharp knife). 
        • Cut eggplants in half lengthways and place cut side down on the tray. Slice the onions in half and add then cut side down. 
        • Drizzle veg with remaining olive oil and season to taste with salt and pepper.
        • Bake for around 20 minutes, then turn the bell peppers and bake for another 20 minutes. 
        • Remove the tray of veg from the oven and use cooking tongs to place cooked bell peppers into a large bowl and cover (optionally put them in a plastic bag). 
        • Allow around 10 minutes for the peppers to cool enough to touch then remove and discard the skin, stalk, and seeds. Add the pepper pulp to a bowl. 
        • Next, use a spoon to scrape away the eggplant skin and add the pulp to the bowl with the pepper. Discard the skin and stem. 
        • Finally, chop the cooked onion into strips and add them to the bowl. Add the crushed garlic and chopped parsley.
        • Add sherry vinegar and drizzle some of the cooking juices from the tray into the bowl (optionally, add more olive oil). Season with salt, pepper, and some fresh chopped parsley. 
        • Mix well, cover, and refrigerate for at least one hour (this helps the flavors to meld). 
        • Serve alongside your favorite main, with other tapas dishes, or with plenty of fresh bread.

        Origin of Escalivada Catalana

        As the name suggests, this recipe hails from the Catalonia (Cataluña) region of Spain. The name comes from the Catalan verb ‘escalivar’ which translates to “to cook in ashes”. It was once considered the farmer’s salad and was a favorite for those in the mountainous Pyrenees area in northeastern Spain. 

        The dish was originally cooked over an open fire and the vegetables grilled, but modern cooking methods have made this an easy oven-bake recipe. 

        Escalivada Catalana is a delightfully easy recipe to make and consists of just 8 or 9 ingredients in its simplest form, all of which are very easy to find. There is very minimal seasoning, with only a dash of salt and pepper used to enhance the flavors of the veg that are oven-baked until almost caramelized in texture. The result is a rich and flavorsome dip or spread that’s incredible when smeared or dolloped onto hunks of fresh warm bread.

        How to Serve Escalivada Catalana

        Escalivada Catalana is typically served as a tapas or side dish. It can be served either hot or cold as a tasty dip and I love to serve it with plenty of fresh bread. Here are some main meal suggestions to serve it with:

        Ingredients and Substitutions 

        With so few ingredients and very little herbs or seasoning used, it is important to use fresh vegetables for the best results. Look for eggplants with a firm skin. They should not be soft or bruised. The same goes for bell peppers and avoid peppers that show any blemishes on the skin. 

        Any onion will work, and we used standard brown onions for this recipe. 

        Sherry Vinegar

        Sherry vinegar provides a sharp tangy kick and helps to balance out the flavors in this dish. To keep things Spanish, we used Jerez Sherry vinegar but any sherry vinegar you have will work. If you don’t have sherry vinegar, try using white wine vinegar in a half measure. 

        Olive Oil

        Use good quality olive oil for this recipe, and we highly recommend using extra virgin olive oil (EVOO) as it is one of the best oils for drizzling into dips and salads.

        There are also numerous health benefits associated with extra virgin olive oil. EVOO is loaded with monounsaturated fats (the good fats) and is known for containing oleic acid which reduces inflammation. EVOO is also high in antioxidants, and helps reduce the risk of stroke and heart disease. 

        For more information about its health benefits in our article on Olive Oil Nutrition Facts.

        Nutrition Facts

        Servings: 6

        Amount per serving

         

        Calories

        79

        % Daily Value*

        Total Fat 4.9g

        6%

        Saturated Fat 0.7g

        3%

        Cholesterol 0mg

        0%

        Sodium 73mg

        3%

        Total Carbohydrate 9.3g

        3%

        Dietary Fiber 2.5g

        9%

        Total Sugars 4.4g

         

        Protein 1.2g

         

        Vitamin D 0mcg

        0%

        Calcium 18mg

        1%

        Iron 0mg

        2%

        Potassium 209mg

        4%

        *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

        A small bowl of Catalan roasted Vegetables
        A small bowl of Catalan roasted Vegetables

        Catalan Roasted Vegetables (Escalivada Catalana)

        Byron
        Catalan roasted vegetables (Escalivada Catalana) is a popular tapas or side dish that is made with vegetables that are simmered down until soft and gooey. Serve it as a tasty tapas dish smeared over some fresh bread or served alongside your favorite meat or fish dish, Catalan Roasted Vegetables is a surefire flavor sensation.
        5 from 1 vote
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Cook Time 40 minutes
        Cooling time: 10 minutes
        Total Time 55 minutes
        Course Appetizer, party food, Snack, tapas, vegan, vegetarian
        Cuisine Authentic Spanish recipe, Catalonia, Spain
        Servings 6 tapas
        Calories 79 kcal

        Equipment

        • Large stainless steel baking tray
        • Parchment paper
        • Large bowl with lid
        • Cooking Tongs
        • Cutting board and sharp knife
        • Serving bowl

        Ingredients

        • 2 eggplants
        • 2 red bell peppers
        • 2 onions outer skin removed
        • 2-3 tablespoons extra virgin olive oil
        • 2 tablespoons sherry Vinegar
        • 3 garlic cloves minced
        • Salt and freshly ground pepper
        • 1 small handful of fresh parsley finely chopped

        Instructions
         

        • Preheat the oven to 450°F/230°C. Line a baking tray with parchment paper and drizzle with a little oil.
        • Add the bell peppers whole (pierce them a few times with a sharp knife).
          2 red bell peppers
        • Cut eggplants in half lengthways and place cut side down on the tray. Slice the onions in half and add then cut side down.
          2 eggplants, 2 onions
        • Drizzle veg with remaining olive oil and season to taste with salt and pepper.
          2-3 tablespoons extra virgin olive oil, Salt and freshly ground pepper
        • Bake for around 20 minutes, then turn the bell peppers and bake for another 20 minutes.
        • Remove the tray of veg from the oven and use cooking tongs to place cooked bell peppers into a large bowl and cover (optionally put them in a plastic bag).
        • Allow around 10 minutes for the peppers to cool enough to touch then remove and discard the skin, stalk, and seeds. Add the pepper pulp to a bowl.
        • Next, use a spoon to scrape away the eggplant skin and add the pulp to the bowl with the pepper. Discard the skin and stem.
        • Finally, chop the cooked onion into strips and add them to the bowl. Add the crushed garlic and chopped parsley.
          1 small handful of fresh parsley
        • Add sherry vinegar and drizzle some of the cooking juices from the tray into the bowl (optionally, add more olive oil). Season with salt, pepper, and some fresh chopped parsley.
          2 tablespoons sherry Vinegar, 3 garlic cloves
        • Mix well, cover, and refrigerate for at least one hour (Optional - this helps the flavors to meld).
        • Serve alongside your favorite main, with other tapas dishes, or with plenty of fresh bread.

        Video

        Keyword 1 hours recipe, bell pepper, easy stew, Eggplant, garlic, Onion, Vegetable stew, vegetables

        0 Comments

        Submit a Comment

        Your email address will not be published. Required fields are marked *

        Recipe Rating