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


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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