One of Catalonia’s top entreés is the escalivada or in English grilled and seasoned veggies. It is quite easy to make and as it is served cold it is perfect for the summer. The grilled vegetables can be served ‘plain’ as an appetizer or are perfectly served on traditional Spanish farmer’s bread. Sandwiches will also look very sophisticated.
Traditionally the escalivada should be done on a grill but you can also use your oven to do so

What you need

  • 2 eggplants
  • 1 red bell pepper
  • 3 small onions
  • extra virgin olive oil
  • marine salt
  • vinegar (optional)


How you do it

Heat up the oven to 170ºC. Clean and rinse the vegetables. Place them on a tray and cover them generously with the olive oil. As the eggplant is very likely to burst in the oven take a knife and make a few cuts into the skin. Oven the veggies for aprox. 1 hour.
Take the veggies out and let them cool down. Once they are cold peel then and remove the seeds. Mince or cut in small stripes and place them on a plate. Season with oil and salt (if you like add a few drops of vinegar.

Serve and enjoy


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