Escalivada Recipe (Authentic Catalan Roasted Vegetables)

Welcome to the heart of Catalan cooking! This authentic Escalivada recipe transforms simple garden vegetables into a smoky, silky and profoundly flavorful dish. Forget bland roasted vegetables – Escalivada is a vibrant Mediterranean roasted vegetables platter, traditionally cooked in the warm embers of a fire and perfect for the Mediterranean diet. We’ll show you the traditional methods and the secret chef techniques for achieving that deep and smoky flavor at home.

What Is Escalivada? (Catalan “Cooked in Ashes” Vegetable Dish)

Escalivada is a simple yet elegant traditional vegetable dish originating from Catalonia (northeast Spain), stretching into Valencia and Aragon. The name comes from the Catalan verb escalivar, which means “to cook in ashes” or “to cook in embers.”

Cultural Story of Escalivada:

Historically, the vegetables (usually eggplant, bell peppers and onion) were slow-roasted directly in the cooled embers of a wood fire or oven, lending them their signature intense smokiness and silky texture.

A Unique Preparation: 

Unlike general Spanish vegetable dishes (like pisto or ratatouille), Escalivada is defined by its method: charring the whole vegetables until completely collapsed and then peeling them. This process concentrates their sugars, creating a smoky grilled-vegetables profile that is incomparable.

Escalivada vs Spanish Roasted Vegetables: 

While both use similar ingredients, Escalivada’s crucial difference is the smoky charring and the preservation of the vegetable’s natural juices (by avoiding washing after peeling). It’s a distinct Catalan vegetable mezze.

Why You’ll Love This Easy Escalivada Recipe

Photo by Wikimedia, under license CC BY-SA 4.0

This easy escalivada recipe is more than just a side dish; it’s a culinary experience.

• 100% Vegan & Mediterranean Diet Approved: It’s a star dish on the Mediterranean diet due to its focus on fresh vegetables and high-quality extra virgin olive oil.
• The Unforgettable Smoky Flavor: Thanks to the charring process (which we explain in depth below), you get a rich, deep, smoky grilled peppers-and-eggplant flavor you simply cannot achieve with light roasting.
• Simple Method and Elegant Result: The prep is minimal – simply put the whole vegetables in the oven or on the grill – making it one of the easiest authentic escalivada recipes to execute.
• Healthy & Versatile: An incredible source of fiber and antioxidants, this dish works perfectly as a light lunch, a side for meat or as part of a vegan Mediterranean vegetables tapas spread.
• Traditional but Customizable: It adapts beautifully to any meal, whether you serve it traditionally with anchovies or plated in a modern timbale food style.

Escalivada Ingredients (Traditional + Substitutions)

The beauty of the traditional escalivada recipe lies in its simplicity. High-quality ingredients, especially the olive oil are key.

Traditional Escalivada Ingredients	Escalivada Substitutions & Variations	Notes
Eggplant (large and firm)	Swap for zucchini (less authentic, but tasty)	Essential for the silky texture.
Red Bell Peppers (2-3)	Use yellow peppers or orange bell peppers	Red is sweeter and more classic.
Onions (Sweet or Red)	Use shallots for a milder flavor	Roasting makes them sweet and jammy.
Vine-Ripe Tomatoes (optional 2-3)	Use cherry tomatoes (roast faster)	Adds a touch of acidity and juice.
Extra Virgin Olive Oil (EVOO)	Do not substitute; use the best quality	Crucial for flavor and health benefits.
Sherry Vinegar (small dash)	Red wine vinegar or balsamic vinegar	Adds a necessary, complex acidity.
Sea Salt & Black Pepper	—	To taste.
Optional Garnishes	Anchovies, black olives, fresh garlic slices, rosemary and thyme	Traditional service includes anchovies.

How to Make Escalivada (Step-by-Step Guide)

Follow these steps for the best escalivada recipe results, starting with your chosen method.

Preparation

1. Prep: Wash the vegetables. And you do not need to slice, peel or oil them yet. Keeping them whole is crucial for the internal steaming process.
2. Oil (Optional for Oven): If using the oven, lightly rub the whole vegetables with a touch of olive oil and salt. You can also skip the oil for the grill.

Roasting Methods

1. Heat: Preheat a gas grill or prepare a charcoal grill for medium-high heat.
2. Roast: Place the whole vegetables (eggplant, peppers, onion and tomatoes) directly on the grate.
3. Char: Turn them every 10-15 minutes until the skin is entirely black, blistered and the vegetables have collapsed and softened significantly (40-60 minutes total).

Oven Method (Easiest for Home Cooking)

1. Preheat: Set your oven to heat up to 425 degrees Fahrenheit (which is the same as 220 degrees Celsius).
2. Roast: Place whole vegetables on a sheet pan.
3. Time: Roast for 45-75 minutes. Make sure the eggplant looks deflated and the pepper skins should be fully blistered and browned.

Broiler / Flame Method (Best Smoky Flavor at Home)

1. Use Broiler: Place the vegetables on a tray under a high broiler and turn them often. This speeds up the charring process and allows the surface smoke compound to form quickly.
2. Or Use Gas Hob: Place peppers and eggplant directly over a high gas flame using tongs and rotating until fully blackened.

Steaming & Peeling Technique (The Critical Step Everyone Gets Wrong)

This is the non-negotiable step that gives Escalivada its perfect, non-watery texture and intense flavor.

1. Steam: Immediately transfer the hot, charred vegetables to a large bowl and cover tightly with plastic wrap or a lid. Now, let them steam for 15-20 minutes.
   Cooking Science: Covering the vegetables traps the residual heat and moisture, which condense and create steam. This steam loosens the charred skin from the flesh, making it easy to peel cleanly.
2. Peel: Once cool enough to handle, use your hands to gently peel off the skin from the peppers and eggplant. The skin should slide off easily. Then discard the seeds from the peppers. Also, peel and discard the outer layers of the onion.
3. The Golden Rule: Do NOT rinse the vegetables under running water to remove the skin or seeds. Because this washes away the vital smoke compounds and flavor that have permeated the flesh.

Assembly & Seasoning

1. Slice: Using a knife or your fingers, tear or slice the cooled, peeled vegetables into strips about ½ inch (1.25 cm) thick.
2. Dress: Arrange the vegetables artfully on a serving platter. Now, drizzle generously with high-quality extra virgin olive oil.
3. Finish: Sprinkle with sea salt and a tiny dash of sherry vinegar escalivada. Remember: This acid balance is key to the overall flavor.
4. Marinate: Let the Escalivada rest for at least 30 minutes at room temperature for the flavors to meld.

Common Escalivada Mistakes to Avoid 

1. Under-Roasting Eggplant: An under-roasted eggplant will be spongy and slightly bitter. So, make sure it is fully collapsed and creamy-soft.
2. Too Much Vinegar: Vinegar should be a bright accent, not the main flavor. Start with a few drops and then add more up to taste.
3. Peeling Incorrectly / Rinsing: Peeling without the steaming step or rinsing under water leads to a watery texture and a loss of the precious smoky flavor.
4. Slicing Too Thin: Slicing the vegetables too thinly before serving can make the dish look mushy. Stick to thick strips (½ inch) to maintain texture.

Flavor Science: Why Escalivada Tastes So Good

This dish is a masterclass in flavor transformation through heat. Here’s the science behind the smoky magic:

Maillard Reaction & Caramelization

The dry, high heat causes sugars in the onions and peppers to caramelize (sweetening) and proteins to undergo the Maillard reaction (creating new, complex and savory flavors). This is where the deep and “roasted” profile comes from.

Smoke Compounds

Charring the skin of the vegetables creates aromatic pyrolysis compounds (the chemicals that register as “smoky”). Since you don’t wash the vegetables, these compounds penetrate the flesh during the steaming, leaving that irresistible smoky grilled pepper taste.

Olive Oil as an Aroma Carrier 

Extra virgin olive oil is a crucial part of the flavor. Because, is fat-soluble, it also absorbs and binds the delicate roasted and smoked aromas, carrying them directly to your palate. But the quality matters here.

Escalivada Serving Ideas (Tapas, Mezze and Salads)

Escalivada is incredibly versatile, working as a main, a side or a key component of a Mediterranean side dishes spread.

• Tostada (Traditional): Serve room temperature or chilled on slices of grilled bread (tostada) rubbed with garlic and tomato.
• The Classic Catalan Way: Served with a few salt-cured anchovies laid across the vegetables.
• Timbale Plating: For a modern look (timbale food), layer the strips neatly in a round mold, then flip onto a plate.
• Protein Side: It pairs beautifully with grilled fish (cod or snapper) or a simple roast chicken.
• Mezze/Tapas: Use it as a dip or side for pita bread alongside Hummus Recipe and olives.
• Sandwich Filling: A delicious and smoky addition to paninis or vegetarian wraps.

Escalivada Variations (Regional & Modern Spin-Offs)

This flexible dish is easily adapted to preference and region.

• Valencia Style: Often includes potatoes roasted alongside the main vegetables.
• With Olives & Herbs: Stir in high-quality black olives and a sprig of fresh rosemary or thyme right before serving.
• Roasted Vegetable Salad: Mix the cooled Escalivada with arugula, toasted pine nuts and a light dressing for a full roasted vegetable salad feel.
• Escalivada with Cheese: Crumble goat cheese or sheep’s milk feta on top just before serving.

Storage & Meal Prep Tips For Escalivada

Escalivada is an excellent dish for Mediterranean diet meal prep, as it tastes even better the next day once the flavors have fully married.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
• Serving Temperature: It is traditionally served at room temperature, but it’s also delicious chilled.
• Freezing Guidance: While it’s possible, freezing is not recommended as the high water content in the vegetables can lead to a mushy texture upon thawing.

Escalivada Nutrition & Mediterranean Diet Benefits

Is escalivada healthy to eat? Absolutely, this dish embodies the principles of the Mediterranean diet.

• Antioxidant Powerhouse: Bell peppers and tomatoes are rich in Vitamins C and A. Eggplant contains powerful phytonutrients.
• Fiber Rich: The vegetables provide excellent dietary fiber, supporting digestive and heart health.
• Heart-Healthy Fats: The generous use of high-quality extra virgin olive oil provides monounsaturated fats, which are key to cardiovascular health.

FAQs 

Q1: What is escalivada made of?

Escalivada is a traditional Catalan dish primarily made of roasted eggplant, red bell peppers and onion, which is usually accompanied by tomato. The vegetables are charred over fire or roasted until soft, peeled, cut into strips and dressed simply with high-quality extra virgin olive oil and salt.

Q2: What are the ingredients for the famous Catalan escalivada?

Whole eggplant, red bell peppers and onion are the core ingredients for the authentic Catalan escalivada, all of these are roasted whole until charred. They are then peeled and seasoned with a generous amount of excellent quality extra virgin olive oil, sea salt and a small splash of sherry vinegar.

Q3: What is the difference between escalivada and ratatouille?

The main difference lies in the cooking method and texture. Escalivada involves slow-roasting the vegetables whole and unpeeled until charred and silky, then dressing them cold or warm. In contrast Ratatouille is a French stew that consists in chopping the vegetables and cooking them together with herbs and tomato in a pot on the stovetop until softened.

Q4: Is escalivada healthy to eat?

Yes, escalivada is very healthy to eat. As a vegan Mediterranean vegetables dish, it is packed with fiber, antioxidants and vitamins, and is also dressed with heart-healthy monounsaturated fats from extra virgin olive oil. This makes it one of the most loved Mediterranean diet recipes in the world.

Q5: Can you prepare escalivada ahead of time?

Yes, you can prepare escalivada completely ahead of time. It is an excellent meal prep dish and actually tastes better after resting overnight in the refrigerator, allowing the smoky flavors to fully deepen and meld.

Q6: How do you get the smoky flavor?

The smoky flavor in escalivada comes from the charring process, where the skin of the vegetables is intentionally burned over an open flame, hot grill or under a broiler. The smoke compounds penetrate the flesh and the essential steaming step traps and intensifies this flavor.

Expert Tips (Chef & Nutrition Notes)

Chef’s Insight: “The key to perfect Escalivada is patience with the roast and confidence in the char. You need to push the vegetables past what seems ‘done.’ They should be near-collapse. That’s what releases the internal silkiness and concentrates the sweetness. Never, ever rinse them.”

Nutritionist Note: “Using premium, cold-pressed olive oil isn’t just a flavor decision; it’s a health one. The EVOO in Escalivada not only provides crucial Vitamin E and heart-healthy fats, but it also increases your body’s ability to absorb the fat-soluble vitamins (A, E, D, K) found in the vegetables.”