Spanish
Escalivada (Catalan Roasted Vegetables, Served Cool)
Escalivada (Catalan Roasted Vegetables, Served Cool) is Spanish home cooking, eaten at lunch and dinner. On the plate it is the cooked vegetable and the fresh side. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 eggplant
- 3 red bell peppers
- 2 onion
- 2 garlic cloves
- 4 tbsp olive oil
- 1 tbsp sherry vinegar
- 1/2 tsp salt
How to cook it
- Heat the oven to 425F (220C) and roast the whole eggplants, peppers, and onions on a baking tray for 35 to 40 minutes, turning once, until the skins are charred and blistered and the flesh is completely soft.
- Wrap the roasted vegetables loosely in foil or a clean towel and let them steam and cool for 15 minutes, which makes the skins slip off easily.
- Peel the eggplants, peppers, and onions, discarding the skins, stems, and seeds, then tear the flesh into long strips by hand rather than cutting it, which keeps the texture right.
- Crush the garlic cloves to a paste with a pinch of the salt and stir them into the olive oil and sherry vinegar to make the dressing.
- Arrange the strips on a plate, season with the rest of the salt, spoon the garlic dressing over them, and let the dish cool to room temperature or chill it before serving, the way it is traditionally eaten.
Serve it with
A Spanish dinner is a plate rather than a single dish. These are the courses that normally sit beside Escalivada (Catalan Roasted Vegetables, Served Cool), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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Something to sip
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Escalivada (Catalan Roasted Vegetables, Served Cool) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Light
- Protein
- Low
- Food groups it covers
- Vegetables
- How this was set
- Hand audited
When to cook it
Escalivada (Catalan Roasted Vegetables, Served Cool) takes about 40 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in summer, which is when what goes into it is worth buying.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on eggplant, bell pepper, and onion.
From the same kitchens
More cooking from eastern Spain.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.