Spanish · Catalan
Escalivada
Catalan roasted peppers, aubergines and onions
Silky Catalan fire-roasted vegetables dressed simply with olive oil, garlic and sherry vinegar.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Spanish and Catalan cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Escalivada
Ingredients
Main
Method
- 1
Roast the whole peppers, aubergines and onions at 220°C until blackened and collapsing.
- 2
Cover briefly, peel the vegetables and remove pepper seeds.
- 3
Tear into long strips and arrange on a platter.
- 4
Dress with garlic, olive oil, vinegar and salt and rest before serving.
Escalivada is a Catalan preparation of roasted vegetables, named for the traditional cooking over embers.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served cold or at room temperature.
Keep cooking
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