Escalivada

Escalivada Recipe - Vegetarian Spanish Dish with Red Peppers, Eggplants, Onions, and More

Region / culture: Spain | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Escalivada is a traditional Catalan dish that consists of roasted vegetables, typically red peppers, eggplants, and onions. This dish is simple yet flavorful, making it a popular choice for those looking for a healthy and delicious meal.

History

Escalivada has its origins in Catalonia, a region in northeastern Spain known for its rich culinary traditions. The dish dates back to ancient times when farmers would roast vegetables over an open flame, creating a smoky and charred flavor that is characteristic of escalivada.

Ingredients

3 red peppers
2 small eggplants
2 onions
3 garlic cloves
enough olive oil to coat vegetables generously
3 tomatoes
salt to taste

How to prepare

Wash all the vegetables, dry them, and coat them in olive oil and salt to taste. Place them on the grill.
Roast the vegetables until the skins are blackened. If you don't have a grill, you can use an oven.
Once the vegetable skins are blackened, remove them from the heat and place them in a bowl. Cover and allow them to cool.
Then, peel off all the vegetable skins and arrange them on a platter.
Dress the vegetables with more olive oil and salt to taste.

Variations

Add roasted garlic or anchovies for extra flavor, or top with crumbled feta cheese or olives for a Mediterranean twist.

Cooking Tips & Tricks

To achieve the perfect char on the vegetables, make sure to coat them generously with olive oil before grilling or roasting. This will help prevent them from sticking to the grill or pan.

Serving Suggestions

Serve escalivada as a side dish or appetizer with crusty bread or as a topping for grilled meats or fish.

Cooking Techniques

Grill or roast the vegetables to achieve a smoky and charred flavor.

Ingredient Substitutions

You can use yellow or orange peppers instead of red peppers, or zucchini instead of eggplant.

Make Ahead Tips

You can roast the vegetables ahead of time and store them in the refrigerator until ready to serve.

Presentation Ideas

Arrange the peeled vegetables on a platter and drizzle with olive oil for a beautiful presentation.

Pairing Recommendations

Serve escalivada with a glass of Spanish red wine or a crisp white wine.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Calories: 150 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Fats: 10g per serving

Proteins

Proteins: 2g per serving

Vitamins and minerals

Escalivada is rich in vitamins A and C, as well as potassium and fiber.

Alergens

This recipe is gluten-free and vegan-friendly.

Summary

Escalivada is a nutritious dish that is low in calories and high in vitamins and minerals.

Summary

Escalivada is a delicious and healthy dish that showcases the flavors of roasted vegetables. With a few simple ingredients and cooking techniques, you can create a flavorful and nutritious meal that is sure to impress. Enjoy!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw the recipe for Escalivada. It was many years ago, on a warm summer day, when I stumbled upon this traditional Catalan dish in an old cookbook that I had borrowed from my dear friend Maria. As I read through the ingredients and instructions, I was intrigued by the simplicity and elegance of the dish. Roasted vegetables, olive oil, and a touch of vinegar - it seemed like the perfect combination of flavors.

I decided to give the recipe a try, and I was blown away by the results. The roasted bell peppers, eggplants, and onions were tender and smoky, with a hint of sweetness from the balsamic vinegar. The dish was incredibly versatile - it could be served as a side dish, a topping for crusty bread, or even as a filling for sandwiches. I knew right then and there that Escalivada would become a staple in my cooking repertoire.

As I delved deeper into the world of Catalan cuisine, I discovered that Escalivada had a rich history that dated back centuries. Traditionally, the vegetables would be roasted over an open flame, giving them a distinct charred flavor. The dish was often served at family gatherings and celebrations, where it would be enjoyed alongside other traditional Catalan dishes like paella and crema catalana.

I was determined to perfect my recipe for Escalivada, so I sought out advice from my own grandmother, who was a talented cook in her own right. She shared with me her own tips and tricks for roasting vegetables to perfection - how to achieve the perfect balance of tenderness and char, and how to season the dish just right. With her guidance, I was able to elevate my Escalivada to a whole new level.

Over the years, I continued to refine my recipe for Escalivada, experimenting with different types of vegetables and seasonings. I found that adding roasted garlic and fresh herbs like thyme and rosemary gave the dish an extra depth of flavor. I also discovered that a sprinkle of crumbled feta cheese on top added a creamy tanginess that complemented the smoky vegetables perfectly.

As I shared my Escalivada with friends and family, it became a beloved dish that was requested at every gathering. I was proud to carry on the tradition of this ancient Catalan recipe, passing it down through the generations of my family. Each time I made Escalivada, I felt a connection to the past, to the cooks who had come before me and who had lovingly prepared this dish for their own loved ones.

To this day, Escalivada remains one of my favorite dishes to make. It is a simple yet elegant recipe that never fails to impress. And every time I take a bite of those tender, smoky vegetables, I am transported back to that warm summer day when I first discovered the magic of this traditional Catalan dish.