When the smoky scent of charred peppers and tender eggplant fills the kitchen, I know I’m about to dive into a classic Catalan favorite: escalivada. This humble yet vibrant dish celebrates the simple magic of roasting fresh vegetables until their natural sweetness and smokiness shine. Whether you crave a light appetizer, a colorful side, or a versatile topping for crusty bread, escalivada fits the bill with ease and flair. I love how it transforms handfuls of everyday veggies into a mouthwatering, crowd-pleasing spread that feels both rustic and elegant. If you’re ready to take a break from fast food and cook something wholesome, fresh, and bursting with flavor, let me guide you through this easy recipe that brings a taste of Mediterranean sunshine right to your table.
What makes Escalivada so irresistible?
Bold flavors: The smoky char of roasted peppers and eggplants creates a deeply satisfying taste. Simple preparation: Just roast, peel, and slice—you don’t need fancy skills or ingredients. Versatile delight: Serve it as an appetizer, side, or a topping for toasted bread. Fresh and wholesome: Packed with vibrant veggies, it’s a refreshing change from heavy fast food. Crowd-pleaser: Its rustic yet elegant profile wins over family and guests alike with every bite.
Escalivada Ingredients
For the Roasted Vegetables
- Red Bell Peppers – Roasting adds deep smokiness and natural sweetness to this Escalivada staple.
- Eggplants – Choose firm ones; roasting until tender brings out a luscious, creamy texture.
- Tomatoes – Opt for ripe, juicy tomatoes to balance the smoky notes with slight acidity.
- Onions – Sweet onions work best, caramelizing beautifully when roasted alongside the other veggies.
For the Dressing
- Extra Virgin Olive Oil – A generous drizzle enriches Escalivada with fruity, peppery depth.
- Garlic Cloves – Mince or crush to add a gentle pungent kick without overpowering the dish.
- Sherry Vinegar – Adds subtle brightness and tang, enhancing the layered flavors.
- Salt & Pepper – Season to taste, unlocking the natural essence of every ingredient.
How to Make Escalivada
- Preheat oven: Preheat to 425°F and line one baking sheet with foil. This ensures even heat and easy cleanup, helping peppers and eggplants roast uniformly and develop that irresistible smoky char.
- Roast vegetables: Place red peppers, eggplants, onions, and tomatoes spaced apart. Roast 25–30 minutes, turning halfway, until skins are deeply charred and flesh feels tender to a fork.
- Steam & peel: Transfer hot veggies to a bowl and cover with plastic wrap for 10 minutes. The trapped steam loosens skins, making them easy to peel off while keeping the flesh tender.
- Slice vegetables: Once cooled, chop peppers and eggplants into ½-inch strips, quarter tomatoes, and thinly slice onions. Uniform pieces ensure every bite is bright, balanced, and texturally pleasing.
For the Dressing:
- Combine dressing: In a small bowl, whisk extra virgin olive oil, minced garlic, and sherry vinegar. Season with salt and pepper to taste for a bright, tangy finish that complements the smoky veggies.
- Toss & marinate: Gently drizzle dressing over sliced vegetables, tossing until well coated. Let the mix rest 10 minutes at room temperature to absorb flavors and let textures meld beautifully.
- Serve: Transfer to a shallow platter, drizzle any remaining dressing, and garnish with parsley. Enjoy warm or at room temperature alongside crusty bread or grilled fish.
Optional: Add a sprinkle of chopped fresh parsley or smoked paprika for extra zing.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Escalivada is perfect for busy weeknights and can be prepped in advance for maximum convenience! You can roast the red peppers, eggplants, tomatoes, and onions up to 24 hours ahead of time; simply follow the roasting and peeling steps, then store the vegetables in an airtight container in the refrigerator. To preserve their vibrant flavors, make sure they cool completely before sealing. When you’re ready to serve your escalivada, just whisk together the dressing, toss it with the prepped veggies, and let it marinate for about 10 minutes at room temperature. This way, you’ll have a delectable and fresh dish waiting to impress your family or guests with minimal effort!
Escalivada Variations & Substitutions
Feel free to make this dish your own with exciting twists and flavorful swaps that cater to your palate!
- Spicy Kick: Add red pepper flakes or diced jalapeños to the dressing for a delightful heat that complements the smoky veggies.
- Herb-Infused: Stir in fresh basil or oregano to the dressed escalivada for a fragrant boost and a fresh Mediterranean touch.
- Cheesy Delight: Crumble feta or goat cheese on top for a creamy contrast that adds a rich dimension to each bite.
- Balsamic Twist: Replace sherry vinegar with balsamic vinegar for a sweeter tang that perfectly balances those smoky flavors.
- Roasted Garlic: Roast a whole head of garlic alongside your veggies for a mellower, richer addition to the dressing that elevates flavors.
- Smoky Variation: For extra smokiness, try using smoked paprika in the dressing or dusting the finished escalivada before serving.
- Nutty Texture: Sprinkle toasted pine nuts or walnuts on top for an unexpected crunch that adds a delightful texture to the dish.
- Grilled Version: Instead of oven-roasting, grill the vegetables over medium heat for a charred exterior and an intense smoky flavor that’s absolutely irresistible.
Experiment with these variations and find your perfect escalivada combination!
How to Store and Freeze Escalivada
Fridge: Store leftover escalivada in an airtight container in the refrigerator. It keeps well for up to 3 days, allowing the flavors to deepen.
Freezer: For longer storage, freeze escalivada in a freezer-safe container or zip-top bag. It will maintain its quality for up to 2 months.
Thawing: Thaw frozen escalivada in the refrigerator overnight before reheating it gently on the stovetop or in the microwave.
Reheating: Heat escalivada gently to preserve its textures and flavors, adding a little extra olive oil if needed for moisture.
Expert Tips for the Best Escalivada
- Choose fresh vegetables: Select firm, ripe peppers and eggplants to ensure vibrant flavor and perfect roasting without bitterness.
- Don’t skip steaming: Covering vegetables after roasting makes peeling effortless and keeps the flesh tender for authentic texture.
- Even roasting matters: Space veggies evenly on the baking sheet and turn halfway to get that signature smoky, charred skin all around.
- Balance the dressing: Whisk olive oil, garlic, and sherry vinegar thoroughly to create a harmonious dressing that enhances, not overpowers, the escalivada.
- Let it rest: Allow the dressed vegetables to marinate at room temperature so the flavors meld deeply, making each bite burst with smoky sweetness.
What to Serve with Escalivada?
Nothing completes a meal quite like the delightful balance of flavors and textures that can accompany this smoky Catalan classic.
- Crusty Bread: This rustic option is perfect for scooping up escalivada, adding a chewy contrast to the tender veggies.
- Grilled Fish: A touch of lemony, smoked fish harmonizes beautifully with escalivada’s robust flavors, creating a Mediterranean feast.
- Olive Tapenade: The briny punch of a tapenade enhances the dish with its salty richness, elevating your taste experience.
- Classic Paella: Serve escalivada alongside this iconic Spanish dish to create a vibrant Mediterranean meal everyone will rave about.
- Roasted Potatoes: Crispy potatoes bring a satisfying crunch that complements the soft texture of escalivada, adding heartiness to your plate.
- Mixed Green Salad: A fresh, zesty salad with citrus dressing brings brightness and balances the smoky richness of the escalivada.
- Red Wine: Pairing with a fruity Spanish red will enhance the meal, complementing escalivada’s earthy notes and rich flavors.
- Churros with Chocolate: End the meal on a sweet note with these crispy delights and warm chocolate sauce, contrasting perfectly with savory dishes.
Easy Escalivada Recipe: A Bold, Smoky Catalan Classic to Love Recipe FAQs
How do I choose the best vegetables for Escalivada?
Look for firm, ripe red bell peppers and eggplants without soft spots or wrinkles. For tomatoes, pick juicy but not overly soft ones, and sweet onions work best to enhance natural sweetness after roasting. Freshness really makes the smoky flavors shine!
Can I store leftover Escalivada in the fridge?
Absolutely! Keep leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making it even more delicious the next day. Just remember to give it a gentle stir before serving again.
Is it possible to freeze Escalivada? How?
Very! Freeze Escalivada in a freezer-safe container or zip-top bag for up to 2 months. To freeze properly: first cool the dish completely, then portion it into containers, removing excess air if using bags. Thaw it overnight in the fridge, and reheat gently with a touch of olive oil to keep it moist and flavorful.
What should I do if my peppers or eggplants don’t peel easily after roasting?
Don’t worry, this happens sometimes! Be sure to cover the roasted veggies with plastic wrap immediately after oven roasting; the trapped steam helps loosen the skins. If some stubborn bits remain, gently scrape them off with a knife—leaving a bit of char is part of that signature smoky taste!
Is Escalivada suitable for people with common food allergies or pets?
Escalivada is naturally gluten-free and vegan, making it a safe choice for many dietary restrictions. However, avoid giving it to pets, especially dogs and cats, as ingredients like onions and garlic can be toxic to them. For allergy-sensitive guests, double-check no cross-contamination occurred during prep.
Easy Escalivada Recipe: A Bold, Smoky Catalan Classic to Love
Ingredients
Equipment
Method
- Preheat oven to 425°F and line one baking sheet with foil.
- Roast red peppers, eggplants, onions, and tomatoes for 25-30 minutes, turning halfway.
- Transfer hot veggies to a bowl and cover with plastic wrap for 10 minutes.
- Once cooled, chop peppers and eggplants into ½-inch strips, quarter tomatoes, and thinly slice onions.
- In a small bowl, whisk together olive oil, minced garlic, and sherry vinegar. Season with salt and pepper.
- Drizzle dressing over vegetables and toss until well coated. Let rest for 10 minutes.
- Serve on a platter with any remaining dressing and garnish with parsley.
