Escalivada is an exquisite way to eat roasted vegetables. Escalivar is one of the oldest techniques in traditional Catalan, Aragonese, and Valencian cuisine. It is a cooking method where vegetables are roasted directly over the embers ('caliu' in Catalan) before being peeled and cut into strips.
The most popular escalivada is made with red pepper and eggplant, but it's also common to use onion, tomato, and garlic. We like to prepare it with all the vegetables together to achieve a greater variety of flavors.
This recipe is very simple to prepare and doesn't require a barbecue or hot coals. The trick is to coat the vegetables in oil and cook them in the oven at 190°C. This way, we char the skin and mimic the smoky effect of the coals.
It's best to place the vegetables in a baking dish to preserve the juices they release. Once baked and peeled, this juice can be used to prepare a delicious roasted garlic-based dressing to accompany the escalivada.
If you're preparing a barbecue or a calçotada, here are some perfect dishes for the occasion: a super-juicy potato omelette , a creamy salmorejo , patatas bravas , and of course, the best romesco sauce recipe.
Discover the best way to roast vegetables in the oven by following our step-by-step video recipe!
Index
- 1 Necessary ingredients
- 2 How to prepare Escalivada in the oven
- 3 Can you roast in the oven?
- 4 What vegetables can be roasted?
- 5 How to remove the part from roasted vegetables?
- 6 Ingredients
- 7 Instructions
Necessary ingredients
How to prepare baked escalivada
Can you roast it in the oven?
While it's true that oven-roasted vegetables don't have the same smoky flavor as those cooked on the grill, the oven is a great alternative if you don't have a barbecue or a garden to light a fire. Furthermore, roasted vegetables don't lose their juice, which we can use to make a sauce or dressing.
What vegetables can be roasted?
The best vegetables for escalivating are peppers, both red and green, eggplant, onions, tomatoes, leeks, and garlic.
How to remove the fat from roasted vegetables?
The easiest way is to cover freshly baked vegetables with plastic wrap and wait for them to cool slightly. This way, the accumulated moisture softens the burnt skin of the vegetables and makes it much easier to peel off.
Servings 2
- Amount per serving
- % Daily Value *
- Saturated Fat 2 g10 %
- Fiber 9.8 g40 %
*Percent daily values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.
