Escalivada Catalana, Roasted Vegetables Catalan Style
This escalivada recipe roasts peppers, aubergine and onion whole in a hot oven until their skins blacken, then peels them into silky strips and dresses them with olive oil and sherry vinegar. It is the Catalan way with fire: smoky, sweet and soft, eaten at room temperature with bread. One serving is about 270 g.
Escalivada takes its name from the Catalan escalivar, to roast in embers. It is the dish of the Catalan countryside, where peppers, aubergines and onions were buried in the ashes of the wood fire after the bread was baked, then peeled and eaten with olive oil. The vegetables are roasted whole on purpose: the skins protect the flesh while it softens and sweetens in the heat, and peeling them afterwards is part of the ritual. It is served at room temperature, on its own, on coca bread, or next to salt cod and anchovies — and it is one of the dishes Catalans argue about least, because everyone makes it the same way.
Pairs well with: Pa amb tomaquet — tomato bread — for mopping up the oily juices.
Provenance
Spain
Catalan Heritage
Mediterranean & Italy
Time Dedication
1h
15m prep • 45m cook
Batch Yield
4 Servings
253 kcal per serving
1 serving ≈ 270 g
Technical Skill
Easy
Easy (Roast & Peel)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Prime Metabolic Fit
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Catalan Heritage
Photo: Juan Emilio Prades Bel, CC BY 4.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $2 per serving at home (USD)
Made the Catalan way: vegetables roasted whole until the skins blacken, peeled by hand into strips, and dressed simply with olive oil.
Execution Methodology & Culinary Technique
Prep Stage: Wash, Prick & Heat the Oven
15 Mins • Washing & Pricking
Wash the peppers, aubergine and onions and dry them well. Prick the aubergine skin a few times with a fork so it does not burst in the oven. Peel the loose outer skin off the onions and trim the root end, but leave them whole. Heat the oven to 200°C (400°F) and line a large baking tray with foil.
Maestro Tip: Dry vegetables roast better than wet ones — pat them dry before they go in the oven.
45 Mins 200°C (400°F)
Put the peppers, aubergine and onions on the lined tray and roast for 40–45 minutes, turning once halfway, until the skins are blackened and blistered and the flesh is completely soft.
If the onions finish first, take them out early — they are smaller and cook faster than the aubergine.
Done when: Skins blackened and puffed, flesh collapsing when pressed.
10 Mins No heat
Move the vegetables to a bowl and cover it with a plate for 10 minutes so the skins steam loose. Peel the skins off with your fingers, pull the stems out of the peppers, and cut the flesh into strips about 2 cm wide. Keep any juices that collect in the bowl.
Do not rinse the peeled vegetables — the smoky juices in the bowl are part of the dressing.
Done when: Clean strips of soft flesh with no black skin left on them.
5 Mins No heat
Whisk the olive oil, sherry vinegar, garlic and salt together in a small bowl. Pour it over the strips along with the juices from the peeling bowl and toss gently so every strip is coated.
Taste and add a little more vinegar if the peppers are very sweet — the dressing should be bright, not oily.
Done when: Every strip glossy with oil, garlic spread evenly through.
15 Mins (resting) Room temperature
Leave the escalivada to rest for at least 15 minutes so the flavours settle, then pile it on a plate, scatter the olives and smoked paprika over the top, and serve at room temperature with bread.
It tastes even better the next day, once the vegetables have soaked up the dressing.
Done when: Room temperature, juices pooled at the bottom of the plate.
Finishing Touches & Plating
Drizzle with the last of the olive oil, scatter the olives and paprika, and serve at room temperature with bread for mopping up the juices.
Nutritional Physiology & Benefits
Energy
253
kcal / serving
Protein
4g
Complete AA
Carbs
25g
Complex
Fats
17g
Healthy
| Energy | 253 kcal |
| Protein | 4 g |
| Carbohydrates | 25 g |
| Fat | 17 g |
| Fibre | 6.7 g |
| Sugar | 13.1 g |
| Sodium | 474 mg |
| Energy | 94 kcal |
| Protein | 1.3 g |
| Carbohydrates | 9.2 g |
| Fat | 6.1 g |
| Fibre | 2.5 g |
| Sugar | 4.9 g |
| Sodium | 176 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Red peppers add vitamin C and vitamin A, aubergine adds potassium, and olive oil supplies vitamin E.
Vitamin C from Peppers
Red peppers are one of the richest sources of vitamin C, and roasting them keeps most of it in the dish.
Fibre from Three Vegetables
One serving carries about 6.7 g of fibre from the peppers, aubergine and onion, which makes a light dish feel satisfying.
Nothing but Vegetables
The dish is just vegetables, olive oil and a little vinegar — nothing processed, nothing hidden.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Pa amb Tomaquet
Tomato-rubbed bread is the Catalan partner for escalivada, and it soaks up the smoky olive-oil juices.
Salt Cod or Grilled Sardines
Salt cod or grilled sardines turn the vegetables into a full meal, and their saltiness suits the sweet peppers.
Drinks
Catalan White Wine
A light Catalan white wine is the everyday partner for roasted vegetables, and it keeps the meal fresh.
More Pairings
Anchovies
A few anchovies on top are the classic garnish — their saltiness sharpens the sweet roasted vegetables.
Complete menu
Serve escalivada with pa amb tomaquet and grilled sardines or salt cod, follow with a green salad, and finish with fresh fruit and coffee.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Dicing Before Roasting
Dicing the vegetables before roasting turns escalivada into a stew — the vegetables must be roasted whole so the skins peel off in sheets. This is general food information, not medical advice.
Heavy Dressings
A heavy, creamy dressing hides the smoky flavour that is the whole point of the dish — olive oil and a little vinegar are enough. This is general food information, not medical advice.
Serving It Ice Cold
Serving escalivada straight from the fridge mutes its flavour; let it come to room temperature first. This is general food information, not medical advice.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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