Spanish escalivada, a bunch of roasted onions, eggplant and bell pepper! A savory Catalonian specialty, and a melt in your mouth lunch idea.
Sure you will love it as much as we do!
I’m so fond of this Spanish escalivada.
Pretty sure this colorful dish is the very first dish that I tasted when I visited Barcelona for the very first time at least 10 years ago. And I remember that I was so charmed by its pure simplicity and delicate taste.
It was only after I got back home that I found this recipe in a Spanish cookbook I had simply sitting on my bookshelf for a long time.
Spanish Roasted Vegetables
Escalivar is a Spanish verb which means ‘to char’ by the way. And by the looks of it I guess that says enough about this dish.
So what is it exactly?
Escalivada is a Catalonian salad of grilled or roasted mixed vegetables such as eggplant, bell pepper and onions. But I have also seen versions that contain cooked potatoes and even roast tomatoes as well.
And I bet that it tastes just as good!
This cold vegetable salad is a great side dish for (grilled) meat or poultry. I usually serve it with my Spanish pickled quails in escabeche.
Quails and vegetables, I’m in!
Let’s keep this Spanish classic dish in good company of a splendid Spanish Ribera del Duero rosé wine!
Wine Pairing
I wanted to create my delicious summer lunch moment.
Sweet and smoky vegetables, served cold with anchovies and manchego cheese, grilled bread and a glass of rosé wine.
I went for the Tamaral Rosé 2023 from the Spanish Ribera del Duero wine region that contains 100% Tempranillo grapes.
And I’ll tell you why I chose this wine.
This rosé wine is delicate and packed with aromas. It contains ripe notes of red fruit and strawberries. Those fruity flavors pair well with the smoky sweetness that the roasted peppers have.
The salty anchovies cut beautifully through the acidity of this wine as well. And the nuttiness of the cheese complements the smooth aftertaste.
Best Escalivada
You can add whatever garnish you want on top.
I saw this dish several times with canned anchovy fillets, black or green olives, finely chopped raw onion or tiny pickled capers. Those are the most traditional toppings. I have even tasted escalivada with roasted almonds sprinkled on top once, that was a great crunchy twist as well.
And there’s another way to serve the roasted vegetables!
On a piece of grilled Catalonian flatbread (coca) topped with romesco sauce, a delicious and rich Catalonian sauce of pureed almonds and tomatoes.
Great flavors.
Enjoy!
Best Spanish Escalivada Recipe
Spanish escalivada: a bunch of roasted shallots, eggplant and bell pepper, a savory Catalonian specialty that melts in your mouth.
- 1 large fresh eggplant
- 3 red bell peppers
- 2 medium shallots or onions
- 2 tbsp white wine vinegar
- 8 black olives (optional)
- 8 canned anchovy fillets in oil
- 1 oz manchego cheese (30 g) chopped or crumbled
- olive oil
- pepper
- salt
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1. Wrap the eggplant, bell peppers and shallots (or onions) separately in aluminium foil.
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2. Roast the vegetables in a preheated oven at 428°F (220°C) for about 45 minutes. Turn off the oven. Leave the vegetables in it for another 30 minutes until totally soft.
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3. Take the vegetables out of the oven. Remove the foil. Discard the skin, stems and seeds of the bell peppers. Cut the bell peppers and the other vegetables into smaller chunks.
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4. Sprinkle a baking dish with olive oil and pepper and salt. Add the vegetables. Top with the anchovies. Drizzle with more olive oil, the white wine vinegar and extra pepper and salt.
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5. Cover the dish with plastic wrap. Put it in the fridge for a couple of hours to chill and marinate, preferably overnight. Right before serving, sprinkle with the manchego cheese. Serve at room temperature.
