Escalivada comes from a Catalan word meaning “to roast over embers.” This oven-roasted version is a quick, easy alternative if you don’t have a charcoal grill.
PREPARATION |
10 MINUTES |
COOKING |
1 HOUR |
SERVES |
4–6 |
1 red bell pepper
1 yellow bell pepper
2 ripe tomatoes
2 red onions
1 eggplant (about 400 g/14 oz)
1 head garlic
4 baby leeks or thick scallions, fleshy white part only
1 tablespoon chopped fresh thyme leaves for garnish
Dressing
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Preheat oven to 180°C (350°F). Put whole red and yellow bell peppers, tomatoes, red onions, eggplant, and head of garlic on a baking sheet—do not peel, core, or cut any of the vegetables. Cook 40 minutes.
Add leeks or scallions and bake an additional 20 minutes, or until all vegetables are very soft and slightly blackened.
When cool enough to handle, peel and core bell peppers. Peel and seed tomatoes and peel red onions. Scoop eggplant flesh out of skin with a large spoon. Cut peppers and eggplant flesh into long strips about 1–2 cm (1/2–3/4 in) wide. Cut tomatoes and red onions into wedges. Peel outer layer from leeks or scallions. Reserve any juices. Arrange the vegetables on a serving platter.
To make the dressing, use a sharp serrated knife to cut whole roasted garlic head horizontally at the widest point. Squeeze garlic flesh into a small bowl, add oil and some of the reserved vegetable juices as desired, and season with salt and pepper to taste.
Drizzle dressing over roasted vegetables, garnish with thyme leaves, and serve.
TIP
Escalivada is easy to prepare on an outdoor grill and is traditionally served as a first course or a side dish with barbecued or roasted meats.
EACH SERVING PROVIDES
198 calories, 5 g protein, 15 g fat (2 g saturated fat), 12 g carbohydrate (10 g sugars), 8 g fiber, 177 mg sodium