Escalivada (Catalan Roast Vegetables)


Escalivada can be served on its own, or as a side dish. This is a beautifully colorful dish and an elegant addition to a dinner party.

Serves 4-6

  • 3 red peppers
  • 3 large tomatoes
  • 2 small eggplants
  • 2 onions
  • 1/4 cup olive oil
  • Salt to taste

Directions:

Wash, dry, and then brush all the whole vegetables with olive oil. Place vegetables on the grill (roasting on the grill is called “a la brasa’ in Catalan). If you don’t have a grill, you can use an oven.

Once the skins of the vegetables are blackened all over, remove from heat and place in a covered bowl or paper bag. Allow to cool, and the skins should loosen. Peel the skins off the vegetables and arrange on a platter. Dress in olive oil and salt to taste.

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Nutrition Information

Escalivada (Catalan Roast Vegetables)

Servings per Recipe: 5

Amount per Serving

Calories:  210

Calories from Fat:  

Total Fat:  12g

Saturated Fat:  0g

Cholesterol:  0mg

Sodium:  250mg

Carbohydrates:  25g

Dietary Fiber:  8g

Protein:  4g

Sugars:  14g

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