Escalivada (Catalan grilled vegetables)

A Catalan dish of oven-roasted peppers and aubergines, peeled and marinated in olive oil and garlic. Smoky, tender and light, it is eaten warm or cold, as tapas or as a side dish.

Preparation: 15 min  |  Cooking: 45 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, items) use average weights. 208 kcal · 3 g protein · 13 g carbohydrate · 15 g fat

Ingredients

• 3 peppers
• 2 aubergines
• 2 onions
• 3 cloves of garlic
• 4 tbsp olive oil
• salt

Method

1. Roast the whole peppers, aubergines and onions in the oven for 40 minutes.
2. Leave them to cool a little, then peel them.
3. Cut them into strips.
4. Season with olive oil, garlic and salt.

Nutritional benefits

Peppers and aubergines are low in calories and rich in fibre and antioxidants. Roasted in the oven (not fried), they develop an incomparable smoky flavour and stay light. Olive oil provides healthy Mediterranean fats. A healthy Catalan dish, to be enjoyed warm or cold. Naturally vegan and gluten-free.

Variations and substitutions

• With extra grilled tomatoes.
• With anchovies (not vegetarian).
• On toasted bread (coca).
• As a side dish for fish or meat.

Storage and making ahead

Keeps for 4 days in the fridge, covered in oil, and improves with time: best the next day.

💡 Good to know

Leave the roasted vegetables to cool in a covered container: the steam makes the skins much easier to peel.

See also

Discover more vegetarian recipes · vegan recipes · weight-loss recipes · gluten-free recipes · dairy-free recipes.

Ingredients in this recipe: peppers · aubergines · onions · garlic · olive oil.

You might also like these recipes: Homemade ratatouille · Baba ganoush (aubergine dip) · Tomato and cucumber gazpacho.