Roasted vegetable escalivada

Ingredients

• 1aubergine
• 1red pepper
• 2onions
• 2tomatoes
• 1 whole headgarlic
• to tastecoarse salt
• to tasteolive oil

Instructions

1. 1

   Arrange the vegetables

   Brush an oven tray with oil. Place the aubergine, garlic, peeled onions and red pepper on it.

2. 2

   Roast the vegetables

   Put the tray into an oven preheated to 170°C and roast for 60 minutes.

3. 3

   Add the tomatoes

   Add the tomatoes to the tray and roast for a further 30 minutes.

4. 4

   Cool and peel

   Remove the tray from the oven and leave the vegetables until cool enough to handle. Peel them.

5. 5

   Season and serve

   Drizzle the vegetables with a little olive oil, add coarse salt and serve the escalivada.

What is escalivada?

Escalivada is a dish of roasted vegetables associated with Catalonia and also enjoyed in Valencia and Murcia. Its name is linked to cooking over embers, though this version uses an oven.

This combination of aubergine, pepper, onions, tomatoes and garlic relies on slow roasting to soften the vegetables and concentrate their flavour. A simple finish of olive oil and coarse salt lets them take centre stage.

Nutrition and macros by portion

The nutrition label shows one serving as written: 115 calories, 5g protein, 18g carbs, 3g fat.

The vegetables provide most of the carbohydrates, while the olive oil contributes most of the fat; the listed nutrition also gives 5 g of protein per serving. To make a more balanced plate, serve a portion alongside a protein-rich food and, if desired, bread or another filling side.

Choosing the vegetables

Aubergine and pepper: choose vegetables that fit comfortably on the tray, so they roast evenly and are easy to turn or remove if needed.

Onions and tomatoes: peel the onions before roasting, as directed. The tomatoes go in later because they need less time in the oven.

Roasting in stages

First batch: the aubergine, garlic, onions and pepper roast at 170°C for 60 minutes. Keep the oven at that temperature and follow the timing in the recipe.

Tomatoes: add them for the final 30 minutes. This staged approach gives the firmer vegetables a head start without leaving the tomatoes in for the full cooking time.

Peeling and texture

Cooling: let the vegetables rest until they are comfortable to handle before peeling. Their flesh will be very soft after roasting.

Doneness: the recipe gives the roasting times rather than a visual test. If a vegetable is still difficult to peel after cooling, take care when removing its skin and keep the tender flesh intact.

Finishing the dish

Olive oil: add a small drizzle after peeling, as the recipe directs, rather than masking the roasted flavour with a heavy dressing.

Coarse salt: scatter it over the vegetables just before serving. Start sparingly and add more only if needed.

How to serve escalivada

Serve it as a starter or alongside meat or fish, as suggested in the recipe description. It can also sit on the table as part of a meal of shared dishes.

For a more substantial plate, pair it with bread or another filling side. The vegetables are also good at room temperature, so they need not be served straight from the oven.

Recipe notes & tips

• Use a tray large enough to hold the vegetables without stacking them.
• Peel the onions before placing them on the tray, as specified in the method.
• Add the tomatoes only after the first 60 minutes of roasting.
• Let the vegetables cool enough to handle before peeling.
• Drizzle the oil and add the coarse salt just before serving.

Variations

• Serve at room temperature: let the peeled vegetables cool fully before adding the oil and salt.
• Add fresh herbs: scatter chopped parsley over the vegetables just before serving.
• Add bread: serve with crusty bread to make the dish more substantial.
• Use as a topping: spoon the roasted vegetables over toasted bread for a simple starter.

Common mistakes to avoid

• Adding the tomatoes too early: they have a shorter roasting time, so add them after the first 60 minutes.
• Peeling while too hot: the vegetables are difficult to handle straight from the oven, so let them cool until manageable.
• Crowding the tray: overlapping vegetables can roast unevenly; arrange them in a single layer.
• Overdoing the oil: too much can obscure the roasted vegetable flavour, so finish with just a drizzle.
• Salting too heavily: coarse salt is easy to overuse, so add a little first and adjust to taste.

How to store

Store the peeled vegetables in an airtight container in the fridge and use within 3 days. Reheat gently in the oven or microwave, or serve them at room temperature.

Frequently asked questions