Escalivada- Catalan Roasted Vegetables

Author: Liz Bokisch

Prep time: 30 mins

Cook time: 1 hour

Total time: 1 hour 30 mins

Serves: 6

This is a Classic Catalan recipe with Roasted Eggplant, Bell Peppers and Onions. I love this recipe because it is healthy and can be made in advance. It is perfect for picnics because it can be served room temperature. Serve with Catalan Tomato bread for a delicious vegetarian meal or side dish. This is hearty enough to go with Bokisch Graciano, Garnacha, Tempranillo but can also pair with our white wines.

Ingredients

2 eggplant
6 red bell peppers
3 onions
Extra Virgin Olive Oil

Instructions

BBQ Version
Place the whole eggplant, bell peppers and onions on the BBQ and grill until the outsides are charred.
Let cool and peel. (keep the juices)
Scrape insides of eggplant and pull apart into strips.
Cut the peppers in half, remove seeds and cut into strips.
Peel skin off onion and cut into halves or fourths.
Arrange the vegetables in a striped pattern on a platter.
Drizzle with the juices, extra virgin olive oil and sea salt.
Serve at room temperature with toasted baguettes rubbed with garlic or along grilled steak or lamb.

Notes

Escalivada is a classic Catalan recipe that can be served warm or cold.
There are two ways to make this recipe, either on the BBQ or in the oven. If you decide to use the oven, just cut the vegetables in half and bake face down on a baking sheet at 375.