Escalivada

Escalivada is a classic Catalan dish that brings together roasted vegetables such as eggplant, bell peppers, and onions, all enhanced with olive oil and herbs. This recipe captures the essence of Mediterranean cuisine, providing a nutritious and flavorful side dish or appetizer. The slow roasting method gives the vegetables a smoky and rich depth, making them ideal for spreading on crusty bread or complementing grilled meats. Escalivada can be enjoyed both warm and cold, making it a versatile dish that showcases the vibrant produce of the region.

Ingredients

• 2 medium eggplants
• 2 large red bell peppers
• 1 large red onion
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Pierce the eggplants, bell peppers, and onion with a fork and place them on a baking sheet.
3. Roast the vegetables for 45 minutes, turning them occasionally, until they are charred and softened.
4. Allow the vegetables to cool, then peel off the skins and remove any seeds.
5. Chop the roasted vegetables and combine them with the minced garlic, olive oil, salt, and pepper.
6. Present the Escalivada warm or chilled, with a drizzle of extra olive oil on top.

Keywords: Roasted Vegetables, Mediterranean, Healthy, Side Dish, Appetizer, Catalan

Spice Rack: Salt, Black Pepper

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