Escalivada (Catalan grilled vegetables) Recipe

Catalan escalivada is a delicious and easy way to enjoy grilled vegetables.

Traditionally done outside over hot charcoal, this method can also be done indoors under the broiler of a gas or electric range for similarly delicate, sweet, and smoky results (griller).

Catalan escalivada typically consists of peppers and eggplant, although other vegetables, such as onion wedges or thick slices of tomato, are welcome additions. To add even more vibrancy, use a mix of peppers in yellow, orange, and red.

Like ratatouille, escalivada is an easy-to-prepare meal that’s guaranteed to become a new favourite comfort food.

This essay is for you if you’ve never tried Escalivada or ever heard of it.

You may receive the recipe and read about the background of this classic Spanish cuisine in the following paragraphs.

If you had to define Escalivada, what would you say it means?

Escalivada (Catalan grilled vegetables) 1

The veggies in an escalivada salad are roasted before being served warm. In Barcelona and the rest of Catalonia, the most popular salads have eggplant, red bell peppers, tomatoes, sweet onions, olive oil, salt, and garlic. The roasted veggies have a distinct smokey taste that sets them apart.
However, escalivada is also delicious as a tapa (a Spanish finger snack) on coca, a Catalan flatbread, and is typically served alongside grilled meats and seafood.

Background on Escalivada

Escalivada (Catalan grilled vegetables) Recipe 2

Pyrenean farmers are credited with creating the original escalivada, which was prepared while the animals grazed in the fields.

Nowadays, escalivada is typically served as a side dish, although it can also be served as tapas, a warm salad, or even as a fish accompaniment.


  • The following items are required to prepare an escalivada:
  • Red onion, quartered
  • Two eggplants, pierced with a fork all over
  • 3 elongated, crimson peppers
  • Vine-ripened tomato set of 6
  • A few fresh thyme sprigs
  • 4 big, peeled garlic cloves
  • 14.79 millilitres (1 tablespoon) of olive oil
  • salt, to taste, 2 tablespoons (28.3 g)
  • Almonds, whole, 50 grammes (1.76 ounces)
  • About 4.93 millilitres (1 teaspoon) of fresh lemon juice
  • 0.88 ounces or 25 grammes of basil leaves (roughly torn or chopped)


Escalivada (Catalan grilled vegetables) Recipe 3

To get started, turn on your oven’s fan and set the temperature to 180 degrees Celsius (356 degrees Fahrenheit) or 200 degrees Fahrenheit (392 degrees Fahrenheit) (gas mark 16).

In a large roasting tray, toss the entire aubergines, vine tomatoes, red peppers, onion, garlic, thyme, olive oil, and 1 teaspoon (4.2g) of salt with your hands.

Toast the almonds in the oven for the final 10 minutes (after the dish has been in the oven for 1 hour).

The veggies are done when they are cooked evenly and become mushy when prodded.

Set aside the garlic and the rest of the veggies while you squeeze the roasted garlic and smash it into a paste with the olive oil, lemon juice, and another teaspoon of sea salt.

Roughly pull apart the softened vegetables after removing the inedible tops and stems with a knife and fork.

Combine the dressing and basil by tossing the two together. Provide hot, with some crusty bread on the side.

Grilling veggies is another option that takes about 15-30 minutes.


Keep a tight watch on the food you’re cooking over an open flame and stir it frequently to avoid scorching. When the veggies are done cooking, leave them aside for at least an hour to cool down.


When vegetables have cooled, remove their skins and cut them into strips. Mix in the last of the ingredients, and then serve.


Escalivada (Catalan grilled vegetables) Recipe 4

The Catalans’ escalivada salad has its roots in a recipe popular amongst mountain farmers in the Pyrenees.

Escalivada is a warm side dish consisting of grilled veggies and olive oil that is best served with some bread.

Ingredients include eggplants, red peppers, vine-ripened tomatoes, red onion, thyme sprigs, garlic cloves, and olive oil.

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