Escalivada, a classic dish from the Catalan region of Spain, is a celebration of the simple, rustic flavors of oven-roasted vegetables. This vegan-friendly dish is a testament to the transformative power of roasting veggies in the oven.
Table of Contents
The History of Escalivada
The term “escalivar” means to cook in hot ashes, traditionally referring to the method of roasting veggies over an open fire. This technique was used by shepherds in the mountains of Catalonia, who would prepare their meals over the embers of a dying fire.
The Art of Roasting Veggies
Roasting is an art form that brings out the natural sweetness in vegetables, creating a depth of flavor that is both rich and satisfying. The key to perfect roasted veggies in the oven lies in choosing the right veggies to roast and ensuring they are cooked at the right temperature for the right amount of time.
The Perfect Recipe
The traditional escalivada involves roasting eggplants, bell peppers, onions, and tomatoes until they are tender and slightly charred. Each vegetable is roasted whole, allowing them to steam in their juices. Once cooled, the skins are removed to reveal the soft, flavorful flesh underneath.
Here’s a simple roasted veggies recipe for escalivada:
- Preheat your oven to 200°C (around 392°F).
- Place whole eggplants, bell peppers, onions, and tomatoes on a baking sheet.
- Roast for about 45 minutes, or until the vegetables are soft and slightly charred.
- Allow the vegetables to cool before peeling off their skins.
- Slice the vegetables into strips and drizzle with olive oil and vinegar.
- Season with salt and pepper to taste.
Variations and Serving Suggestions
While escalivada is delicious, it can also be used as a base for various roasted vegetable dishes. Try serving it with crusty bread as a tapa or use it as a topping for bruschetta. It can also be added to salads or served alongside grilled meats or fish.
For those looking for vegan recipes or vegetarian recipes, escalivada can be served as a main dish. Pair it with some crusty bread and a glass of Spanish red wine for a satisfying vegan dinner.
Pairings and Related Recipes
Escalivada Pairings: Enjoy Escalivada with crusty bread, grilled fish, or a hearty piece of meat. A glass of chilled white wine or rosé complements the dish perfectly.
Related Spanish Recipes: For more vegetable-forward dishes, try Pisto Manchego (a tomato-based vegetable stew) or Samfaina (Catalan ratatouille). To experience other roasted delights, explore Pimientos del Piquillo (roasted red peppers) or Calçots (grilled spring onions).
FAQ
What is Escalivada?
Escalivada is a classic Spanish dish featuring roasted eggplant, bell pepper, and onion. It’s perfect as a side, appetizer, or main course.
How do I know when the vegetables are cooked?
The vegetables are ready when the skin is charred and blistered. The flesh should be tender.
Can I use other vegetables?
While traditional, you can experiment with other vegetables like zucchini or tomatoes. Just adjust cooking times accordingly.
How should I serve it?
It’s delicious served warm or cold. Try it on toast with anchovies, as a side to grilled fish, or simply with some good bread.
How long does Escalivada keep?
Store leftovers in an airtight container in the refrigerator for up to 3 d
Conclusion
Whether you’re new to roasted vegetable ideas or an experienced home cook looking for new vegan dishes for dinner, escalivada is a versatile dish that celebrates the simple pleasures of oven-roasted vegetables. So why not give this classic Spanish dish a try? You might find that it has become a regular feature in your cooking repertoire.
Irresistible 5-Star Escalivada: The Ultimate Spanish Grilled Veggies
Ingredients
- 2 Red bell peppers
- 1 Large eggplant
- 1 Red onion
- 2 Cloves of garlic
- Extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry the vegetables. Pierce the skin of the eggplant and bell peppers in a few places with a fork to prevent them from bursting during roasting.
- Place the whole bell peppers, eggplant, and red onion on a baking sheet or directly on the oven rack. You may want to put a piece of foil or a baking sheet under them to catch any drips.
- Roast the vegetables in the preheated oven for about 45-60 minutes, or until the skins are charred and the flesh is soft. You'll want to turn them occasionally to ensure even cooking.
- While the vegetables are roasting, you can roast the garlic as well. Place the unpeeled garlic cloves on a small piece of foil, drizzle with a little olive oil, and wrap them up in the foil. Roast them in the oven for about 15-20 minutes, or until they become soft.
- Remove the roasted vegetables and garlic from the oven and allow them to cool for a few minutes.
- Once the vegetables are cool enough to handle, peel off the charred skin from the bell peppers and remove the seeds. Remove the skin from the eggplant as well. Slice the peeled vegetables into strips or chunks, according to your preference.
- Slice the roasted red onion.
- In a serving dish, arrange the roasted vegetables and the roasted garlic. Drizzle them generously with extra-virgin olive oil and season with salt and pepper to taste. You can also add a little red wine vinegar for some extra flavor if you like.
- Gently toss the vegetables to combine all the flavors and serve the escalivada warm or at room temperature.
