Escalivada is a traditional Catalan salad made from fire-roasted vegetables like eggplant, red peppers, and onions. The vegetables are charred until tender, peeled, and then sliced and drizzled with olive oil. Often served at room temperature, this dish is healthy, vegan, and packed with the rustic flavors of the Mediterranean coast. It’s perfect as a side dish, appetizer, or part of a tapas spread.
Preheat the oven to 450°F (230°C). Place the whole eggplants, bell peppers, onion, and tomato (if using) on a baking sheet lined with parchment paper. Roast for 40–45 minutes, turning once halfway through, until the vegetables are charred on the outside and soft inside.
Remove vegetables from the oven and place them in a large bowl. Cover tightly with plastic wrap or a lid and let them steam for 10–15 minutes. This will loosen the skins. Once slightly cooled, peel the skin from the peppers, eggplants, and tomato. Discard skins and remove seeds from the peppers.
Slice the peeled vegetables into thin strips or rustic chunks. Arrange them on a serving platter, mixing or layering as desired. Drizzle generously with olive oil and sprinkle with salt to taste.
Top the salad with black olives, chopped fresh parsley, or anchovy fillets if desired. Serve at room temperature with crusty bread or as a side to grilled meats or cheese.
I’m Anthony, the creator behind RoosterChef, and I’m so glad you’re here! I’m on a mission to inspire people to cook delicious, restaurant-quality meals at home. Whether you’re looking for quick weeknight dinners, impressive date night dishes, or comfort food with a twist, I’ve got you covered.
