Smoky Roasted Vegetable Medley (Escalivada)
Escalivada is a traditional Catalonian dish that embodies the vibrant flavors and culinary techniques of the Mediterranean. This dish features a medley of roasted vegetables, including eggplants, scallions, red bell peppers, and ripe tomatoes, all infused with a distinctive smoky flavor from roasting. Typically served as a hearty first course or a delectable accompaniment to grilled meats, the vegetables are transformed through high-heat cooking, creating a delightful texture and deep, rich taste. The inclusion of garlic and extra virgin olive oil adds a golden finish, making this dish both satisfying and comforting. Perfect for sharing with friends and family, Escalivada can be enjoyed at room temperature, bringing a taste of Catalonia to your table any time of the year.
4
Servings
120
Calories
7
Ingredients
Ingredients
eggplants
4 (small, brushed with oil)
scallions
4 (large, brushed with oil)
red bell peppers
4 (brushed with oil and halved)
tomatoes
2 (brushed with oil)
extra virgin olive oil
1/3 cup (for dressing)
garlic cloves
2 (thinly sliced)
salt
to taste (for seasoning)
Instructions
1
Preheat your oven to 500°F (260°C) or prepare a hot fire in a charcoal grill.
2
Carefully brush each vegetable—eggplants, scallions, red bell peppers, and tomatoes—with extra virgin olive oil, ensuring an even coating.
3
For grilling, place the oiled vegetables directly over the hot fire. Grill them, turning occasionally, for 15 to 30 minutes, or until the skins are well-charred and tender.
4
For roasting in the oven, arrange the vegetables in a single layer on a rimmed baking sheet or roasting pan. Roast for about 30 minutes, turning them every 10 minutes to ensure even cooking and charring.
5
Once cooked, remove the vegetables from the grill or oven and wrap them in newspapers. Place the wrapped bundle into one or more plastic bags to trap steam, then let them cool for about 1 hour.
6
After cooling, unwrap the vegetables. Carefully peel the skin off the eggplants, bell peppers, and tomatoes, and remove the outer layer of the scallions. Slice the bell peppers in half and discard the seeds and stems; cut them into strips about 1 1/2 inches wide.
7
Trim the tops off the eggplants and core the tomatoes, cutting them into strips matching the size of the bell pepper strips. Place all the chopped vegetables in a mixing bowl.
8
Trim the scallions and cut them into rings. Add them along with the thinly sliced garlic to the bowl of vegetables.
9
Drizzle the 1/3 cup of extra virgin olive oil over the veggies, season generously with salt, and toss everything together until well combined.
10
Serve the Escalivada warm or at room temperature, allowing the smoky flavors to meld beautifully while providing a burst of color to your dining experience.
Nutrition Information
11g
Fat
8.5g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Escalivada?
Escalivada is a traditional Catalonian dish consisting of a smoky medley of roasted vegetables, typically eggplants, peppers, and tomatoes.
Where does Escalivada originate?
This dish originates from Catalonia and is a staple of Mediterranean cuisine.
What are the primary vegetables used in this recipe?
The main vegetables are eggplants, scallions, red bell peppers, and ripe tomatoes.
How many calories are in one serving of Escalivada?
Each serving contains approximately 120 calories.
Is this Escalivada recipe vegan?
Yes, the recipe uses only vegetables, olive oil, and garlic, making it entirely vegan.
Is the dish gluten-free?
Yes, all ingredients used in this roasted vegetable medley are naturally gluten-free.
What oven temperature is required for roasting?
The oven should be preheated to 500°F (260°C) for high-heat roasting.
Can I cook the vegetables on a grill instead of an oven?
Yes, you can prepare them over a hot fire in a charcoal grill.
How long does it take to grill the vegetables?
Grilling typically takes between 15 to 30 minutes until the skins are well-charred.
How long do the vegetables need to roast in the oven?
In the oven, the vegetables should roast for about 30 minutes.
Why do I need to wrap the vegetables in newspaper after cooking?
Wrapping them in newspaper and plastic bags traps steam, which helps loosen the skins for easier peeling.
How long should the vegetables cool before peeling?
The vegetables should cool for about 1 hour while wrapped.
Do I need to peel the roasted vegetables?
Yes, you should carefully peel the skin off the eggplants, peppers, and tomatoes, and remove the outer layer of the scallions.
What should I do with the pepper seeds and stems?
After roasting and peeling, the seeds and stems should be discarded.
How should the bell peppers be sliced?
The peppers should be cut into strips approximately 1 1/2 inches wide.
What type of oil is recommended for this recipe?
Extra virgin olive oil is used both for brushing before roasting and for the final dressing.
How is the garlic prepared for the dish?
Two garlic cloves should be thinly sliced and added to the mixing bowl.
What is the recommended serving temperature?
Escalivada can be served warm or at room temperature.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the fat content per serving?
There are 11 grams of fat per serving.
How many carbohydrates are in a serving?
There are 8.5 grams of carbohydrates per serving.
How much protein is in the Escalivada?
Each serving provides about 1.5 grams of protein.
What is the significance of the name Escalivada?
The name comes from the Catalan verb 'escalivar', which means to cook in ashes, reflecting its smoky origins.
How many eggplants are needed?
The recipe calls for 4 small eggplants.
How many scallions are used?
You will need 4 large scallions.
How often should I turn the vegetables in the oven?
You should turn the vegetables every 10 minutes to ensure even cooking and charring.
Can I serve this as a main course?
It is typically served as a first course or an accompaniment to grilled meats, but can be a light main dish.
What seasoning is used?
The dish is seasoned simply with salt to taste and the natural smoky flavors of the roasted vegetables.
How are the scallions cut after roasting?
The scallions should be trimmed and then cut into rings.
What is the final step before serving?
The final step is to drizzle with olive oil, season with salt, and toss everything together to meld the flavors.