Updated: by Gustavo De Obaldia
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This Easy Escalivada Recipe is a simple yet incredibly delicious classic Spanish Tapa that serves as a side and can be coupled with virtually any dish or served as a Sunday brunch snack. It consists of perfectly roasted simple vegetables, bringing the most out of their natural flavors.
A beautiful example of a vegetable dish that doesn't need much more than oven roasting, basic seasonings such as olive oil, sherry vinegar, salt, and pepper to become the best Catalan roasted vegetables.
Since I started making this dish, I have made it at least every fifteen days. It is the definition of simplicity, deliciousness, and health... all together!
It is amongst our preferred sides/snacks head-to-head to our Mom's Pickled Eggplants, and Spanish Sautéed Chickpeas with Spinach, head to head with what we call the "Italian" Escalivada recipe version, Potacchio di Melanzane, made on the stovetop, also on this site.
We typically make some Pagnotta bread (Easy Homemade Bread Loaf) and mix and match it with the different veggies and snacks. It's delicious!
We fell in love with his Catalan Escalivada Recipe. It is such a simple dish; it takes some time but rewards every second with flavor! Since then, we have been making it and always call him when we make it. This time was no exception.
We love our easy and hassle-free roasted veggies, such as roasted Brussels sprouts and roasted butternut squash!
Jump to:
- 🧾Ingredients
- 🔪 Instructions
- 💡 Pro-Tips for Making the Best Escalivada Catalana
- 🥡 Storing
- 🍷 Wine pairing
- 🍆 More eggplant recipes
- 📋 Recipe
- 💬 Reviews and Comments
🧾Ingredients
This recipe is, without a doubt, the best-roasted vegetable recipe. First, you have to put the veggies in the oven. The best veggies to roast are:
- Eggplants: The eggplants add a creamy, almost meaty texture, making this dish incredibly satisfying. They're the base that soaks up all the other flavors like a sponge.
- Red Bell Peppers: These bring a natural sweetness and vibrant color to the party. Plus, they're chock-full of vitamin C, so you're basically eating health confetti.
- Tomatoes: These juicy gems add both moisture and a tangy flavor to balance out the richness of the other veggies. They're also a good source of lycopene, an antioxidant.
- Onions (optional): If you choose to invite onions to this Catalonian shindig, they'll provide an aromatic sweetness and a bit of bite. They're the wild card that can subtly shift the flavor profile.
- Garlic Head: This is the flavor bomb that infuses the dish with its aromatic goodness. Roasting it mellows its pungency and adds a subtle, caramelized sweetness.
Season with extra virgin olive oil, red wine vinegar (sherry vinegar), and kosher salt.
Feel free to include green peppers as our Sommelier playfully suggest down with the suggested wine pairings.
See quantities and complete instructions in the recipe card.
🔪 Instructions
It is a very simple dish. It consists of three main steps. Preheat the oven.
Clean vegetables
Start by cleaning your ingredients except for the tomatoes, sprinkle salt and pepper, plus a drizzle of extra virgin olive. Place the vegetables directly in the oven on a baking sheet or a glass baking dish.
Bake whole veggies
Let the vegetables cook for one hour, stir everything a little bit, add the tomatoes, and put the baking sheet back in the oven.
Cooldown
Take the roasted vegetables out of the oven. Cooldown— carefully peel, remove the stems, and deseed the red peppers and eggplants; then cut the roasted onions in half and remove the skins (outer layer).
Season and serve
You can optionally add some red wine vinegar.
Transfer the roasted vegetables to a serving dish and serve warm or at room temperature; serve this side dish with crusty bread and extra olive oil if you like!
💡 Pro-Tips for Making the Best Escalivada Catalana
- The best temperature to roast veggies is 350º F (170 ºC). This method is our preferred way to roast vegetables (low heat, so they don't burn, their properties are maintained, and the flavor gets concentrated).
- Add a little Good Quality Red Wine Vinegar on top; strongly recommended. However, be careful not to overdo it.
- Optionally you can add some fresh parsley for serving, enhancing the Catalan Roasted vegetables' flavor.
- These vegetables are typically served cold. Or serve at warm or room temperature. Just like our carrot greens pesto pasta salad. We also like eating it at medium-hot temperature, but the flavors of Catalan Roasted Vegetables sink, thicken, and set while it sits for a while, and subsequently add sherry vinegar optionally.
- Keep the after-roast juices left. We also recommend keeping these flavor-packed juices. Use them as concentrated broth for risottos or any other preparation that needs a kick of flavor.
🥡 Storing
Store leftovers in an airtight container in the fridge for up to three days. I recommend you add a drizzle of olive oil before serving if it has dried out.
🍷 Wine pairing
- Spain - Sparkling Off-Dry (Semi-Dry) - Cava
- Chile - Dry - Sauvignon Blanc (Leyda Valley or Casablanca)
- Spain - Dry - Godello (Bierzo)
🍆 More eggplant recipes
If you love eggplants, don't forget to check out our Italian 3-Ingredient Pasta Sauce, our veggie yellow Thai curry, Indian Eggplant Curry, and our traditional 4-Ingredient Italian Eggplant Stew.
- High-Protein Pasta Sauce Recipe
- Easy Vegan Lentil Curry without Coconut Milk
- Vegan Eggplant Pie Recipe
- Italian Eggplant Stew - 4 Ingredients
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Easy Escalivada Recipe | Catalan Roasted Vegetables Side Dish
Author: Gustavo De Obaldia
A simple yet incredibly delicious classic Spanish Tapa that serves as a side and can be coupled with virtually any dish or served as a Sunday brunch snack.
5 from 25 votes
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Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Resting Time 30 minutes mins
Total Time 2 hours hrs 15 minutes mins
Course Appetizer, Side Dish
Cuisine Healthy, Mediterranean, Spanish-Inspired
Servings 8 Servings
Calories 123 kcal
Equipment
Ingredients
Optional to Serve (and recommended):
- 1 tablespoon red wine vinegar goog quality (sherry vinegar)
- 1 tablespoon parsley chopped
Directions
Pre-heat the oven at 350ºF (170 ºC).
Wash and dry the eggplants, bell peppers, and tomatoes.
Pinch the eggplants with a fork (so it doesn’t explode in the oven).
Peel onions. Take off the outer layer of the onions.
Bake. Put all the vegetables except the tomatoes on a tray. Drizzle with olive, add the sea salt, and place it in the oven for 1 hour.
Remove and Toss. Take out the tray, stir the vegetables, and add the tomatoes. Place everything in the oven for another 30 minutes.
Check all the vegetables for softness as time may vary depending on your oven and the vegetables’ size.
Cool down. Let everything cool, remove the stems, and carefully peel and deseed the vegetables.
Plate. Put all the un-skinned veggies on a serving tray and top them with the juices left on the baking tray.
Season. Add a splash of red wine vinegar if desired. Have it as a side dish as each vegetable is full of flavor to enjoy on its own, or have it with bread. My favorite is sourdough bread. In Latin America, we have also eaten them even with some Venezuelan arepas and tortillas. These flavor-packed veggies just work well with any good starchy pairing.
Notes
Wine Pairing Suggestions by Our Sommelier Ramón Barreiro @pejo_barreiro
- Spain - Sparkling Off-Dry (Semi-Dry) - Cava
- Chile - Dry - Sauvignon Blanc (Leyda Valley or Casablanca)
- Spain - Dry - Godello (Bierzo)
Nutrition Facts
Calories: 123kcalCarbohydrates: 21gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 158mgPotassium: 710mgFiber: 7gSugar: 12gVitamin A: 2659IUVitamin C: 96mgCalcium: 41mgIron: 1mg
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Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our fullNutritional Disclosure here.
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More Easy Side Dish Recipes
- Fennel Apple Salad
- Seared Mushrooms (Boletus)
- Fresh Aromatic Citrus Fennel Salad
- Roasted Edamame
About Gustavo De Obaldia
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Reader Interactions
Comments
Iryna says
My family really loves roasted vegetables. And this recipe is perfect! Flavorful and satisfying. Thank you!Reply
Gus says
Thank you for trying our roasted vegetables recipe, Iryna! We're so happy to hear that you and your family enjoyed it. Roasting is a great way to bring out the natural flavors of vegetables and we're glad this recipe did just that. Thanks for sharing!
Reply
Neha says
I am an absolute fan of slow roasted veggies, will try it your way! Love how you captured these clicks too.Reply
Nathan says
Very excited to try this escalivada, I've never had it before! And I'll definitely be pairing it with one (or all) of those wine recommendations!Reply
Tara says
Such an incredible way to highlight seasonal vegetables! Those flavors sound amazing. Definitely perfect for Sunday brunch.Reply
Toni says
I really love how flavorful and tasty it is! Irresistibly good!
Reply
Chris says
I always love to try new dishes, so I came across your escalivada and I was impressed! now I'm obsessed!Reply
Katie says
This is such a flavorful and special recipe! I have never made it homemade before, and it was so much fun!Reply
Gus says
Thank you for your review Katie! We're so glad to hear that you enjoyed our recipe.
We hope to see you again soon.
Reply
Andrea says
love how simple this is! i made it as an appetizer over the weekend and it paired so well with our dinner! thanks so much!Reply
Gus says
Thanks Andrea, I'm so glad you enjoyed the recipe!
Reply
Emily says
This was so delicious, everyone loved it over the weekend. So glad I tried this new recipe!Reply
ted says
the simplicity is so rewarding! the ingredients totally shines on their ownReply
Gus says
Thank you for your review, Ted! We're so glad to hear that you enjoyed our escalivada recipe.
Reply
Julia says
What a delicious recipe. This was so full of amazing flavour. We'll be eating this again.Reply
Kayla DiMaggio says
This escalivada was so delicious! I had never heard of it before but I love trying new things so I gave it a try! It was a total winner!Reply
Gus says
we are glad you liked it Kayla!
Reply
Tati says
Sounds delicious! But you're missing the eggplant in the ingredients list
Reply