Grilled Vegetables - Escalivada. Escalivada is a traditional Spanish dish made from grilled vegetables. While that might not sound too exciting on the surface, prepare to have your mind blown by just how delicious some well cooked vegetables in a tangy, savory dressing can be. Vegetables are done when tender and slightly charred.

Escalivada is made up of grilled (or oven roasted) vegetables that are combined with olive oil, salt, and (in some cases) a little sherry vinegar. The caramelized quality of the roasted vegetables and they texture of the dish might make you think of the classic, Provencal dish ratatouille. Liberally brush both sides of onions rings, eggplant slices and tomato halves with olive oil. You can have Grilled Vegetables - Escalivada using 3 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Grilled Vegetables - Escalivada

You need 2 of aubergine.
It's 2 of onions.
Prepare 2 of red pepper.

Grilled vegetables 'Escalivada' is a catalan food which contains different types of roasted vegetables: roasted pepper, which it is made in grill over low heat, and baked eggplant and onions. It is all peeled off and chopped by hand. Finally, it is introduced into the glass jars with olive oil and liquid government. Brush the eggplants, onions, bell peppers, and tomatoes with olive oil.

Grilled Vegetables - Escalivada instructions

None.
Set the oven to 437°F / 225°C..
Wash and wrap the vegetables in aluminium foil (if you make escalivada in a microwave, don't wrap the vegetables)..
When the oven is hot, place the roasting pan with the wrapped vegetables in the oven..
Leave the vegetables in the oven for 30-45 min, but turn them around after 15-20 min. How long they need to stay in the oven depends on the size of the vegetables you use. You have to experiment with the time if you use a microwave, the time depends on size and how many vegetables you put in the micro at a time..
When they are done (you should be able to easily peel of the skin with your fingers), take the vegetables out of the oven, remove the foil (be careful not to burn your fingers) and let them cool off..
When they have cooled off (20-30 min.), you can easily peel the skin off all the vegetables and remove the seeds from the peppers..
Tear the aubergine and the pepper in approx. 2 cm. slices. Cut the onions in appropriate sizes and arrange all on a serving plate..
You can sprinkle a little finely chopped garlic, a pinch of salt and some good oil over the dish..
Escalivada can be kept in the fridge for 2-3 days, and can be served as an appetizer on it's own, as a side dish to most meat and fish dishes, and with torrada (toasted bread with tomato), topped with e.g. tuna, anchovies and olives, as a lunch dish or snack..

Eggplant is a versatile vegetable that happily lends itself to almost any cooking method, but roasting or grilling seems to bring out the best in it. This Catalan recipe usually involves barbecuing, but even oven-roasting gives the eggplant a delicious smoky flavor. Escalivada makes an ideal accompaniment for roast or grilled meats. Escalivada Escalivada (Spanish pronunciation: [eskaliˈβaða]), also sometimes transcribed in Spanish as escalibada, is a traditional dish from Catalonia, Valencia, Murcia and Aragón of smoky grilled vegetables. It typically consists of roasted eggplant and bell peppers with olive oil and sometimes onion, tomato, minced garlic, and salt.