Escalivada in Catalan means “ cooked on the heat of charcoal”, and this tasty side dish of succulent roasted vegetables is a Catalan speciality, traditionally cooked in ashes or over a barbecue. If you can cook your veggies over this type of heat source your escalivada will have a delicious smoky flavour. However, if you don’t have the means to cook them like this, then an oven that cooks at 180° is fine.
– 2 big red and yellow bell peppers
– 2 onions
– 2 aubergines
– 3 medium potatoes
– Salt, pepper, vinegar, extra virgin olive oil
Heat your oven to 180 °.
Wash and dry your vegetables.
Put the vegetables in the oven. It’s important to consider how long are you going to cook the vegetables. The more delicate ones will cook first, in the order: aubergine, red peppers, potatoes and onion. Check first after 40 minutes, and then every 20 minutes afterwards, removing the vegetables when they’re well-cooked and softened.
Once vegetables are cooked, cover them and let them cool down. This preserves juices and aroma and makes them easier to peel.
Peel, slice and arrange on your serving dish. Dress as a salad with a dash of vinegar and olive oil and your escalivada is ready to be enjoyed!