This Easy Escalivada Recipe is a simple yet incredibly delicious classic Spanish Tapa that serves as a side and can be coupled with virtually any dish or served as a Sunday brunch snack. It consists of perfectly roasted simple vegetables, bringing the most out of their natural flavors.
![Escalivada served as tapa](https://ourplantbasedworld.com/wp-content/uploads/2021/03/RE_SID_Escavilada-2693-2.jpg)
A beautiful example of a vegetable dish that doesn't need much more than oven roasting, basic seasonings such as olive oil, sherry vinegar, salt, and pepper to become phenomenal.
Since I started making this dish, I have made it at least every fifteen days. It is the definition of simplicity, deliciousness, and health... all together!
It is amongst our preferred sides/snacks head-to-head to our Italian pickled Eeggplant recipe and Spanish sautéed chickpeas with spinach. It is similar to what we call the "Italian" Escalivada recipe version, Potacchio di Melanzane, which is an Italian eggplant stew, but it is made on the stovetop.
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💚 Why you will love it
- Simple preparation
- Rich flavors
- Versatile dish
- Nutrient-packed and healthy
- Family favorite
🧾 Ingredients
![Catalan Escalivada Recipe Ingredients: onions, garlic, red peppers, eggplants and optional olive oil and sherry vinegar](https://ourplantbasedworld.com/wp-content/uploads/2021/03/RE_SID_Escavilada-8-2-720x960.jpg)
- Eggplants: The eggplants add a creamy, almost meaty texture, making this dish incredibly satisfying. They're the base that soaks up all other flavors like sponges.
- Red Bell Peppers: These bring a natural sweetness and vibrant color to the party. Plus, they're chock-full of vitamin C, so you're basically eating health confetti.
- Tomatoes: These juicy gems add both moisture and a tangy flavor to balance out the richness of the other veggies. They're also a good source of lycopene, an antioxidant.
- Garlic Head: This is the flavor bomb that infuses the dish with its aromatic goodness. Roasting it mellows its pungency and adds a subtle, caramelized sweetness.
- Onions (optional): If you choose to invite onions to this Catalonian shindig, they'll provide an aromatic sweetness and a bit of bite. They're the wild card that can subtly shift the flavor profile.
- Sherry vinegar - complements the dish with some acidity.
- Extra virgin olive oil - adds extra flavor.
Season with extra virgin olive oil, red wine vinegar (sherry vinegar), and kosher salt.
Substitutions
While these substitutions will not yield a traditional Escalivada, they offer creative alternatives for those looking to prepare a similar dish when certain ingredients are unavailable.
Original Ingredient | Suggested Substitution |
---|---|
Eggplants | Portobello Mushrooms, Zucchini |
Red Bell Peppers | Poblano Peppers. Green, yellow, or orange Bell Peppers. |
Tomatoes | Roma, Plum, Brandyone, Grape, or Cherry Tomatoes |
Onions (optional) | Shallots, Red Onions |
Garlic Head | Garlic Powder, Fennel |
Tip: If using grape or cherry tomatoes as a substitute, add them to the baking dish only 15 minutes before the end of the cooking time. These smaller tomatoes require less cooking time and can burn if added too early.
See quantities and complete instructions in the recipe card.
🔪 Instructions
It is a straightforward dish. It consists of three main steps. Preheat the oven.
![Escalivada Raw Ingredients in an oven tray.](https://ourplantbasedworld.com/wp-content/uploads/2021/03/RE_SID_Escavilada-2648-2-1-360x480.jpg)
Step 1: Wash your ingredients. Remove the peppers and eggplant tops. Season them with salt and pepper and a light pour of extra virgin olive oil. Arrange the vegetables (excluding the tomatoes) on a baking sheet or in a glass baking dish, and then put them directly into the oven.
![half-cooked onions, eggplants, garlic, and pepper in a tray, plus added raw tomatoes.](https://ourplantbasedworld.com/wp-content/uploads/2021/03/RE_SID_Escavilada-2651-2-1-360x480.jpg)
Step 2: Remove the tray from the oven, add whole tomatoes, and turn the tray back into the oven.
Tip: For garlic and onions, I prefer to leave the peel on one onion and one head of garlic while peeling the others. This method allows the other vegetables to absorb flavors from the peeled ones while also cooking some garlic and onions with their skins on to achieve a distinct, buttery texture.
![Roasted eggplants, red peppers, onions, and garlic cooked in baking sheet with whole tomatoes](https://ourplantbasedworld.com/wp-content/uploads/2021/03/RE_SID_Escavilada-2654-2.jpg)
Step 3: Take the roasted vegetables out of the oven. Cooldown— carefully peel, remove the stems, and deseed the red peppers and eggplants; then cut the roasted onions in half and remove the skins (outer layer).
![Escalivada Served in Oval Plate](https://ourplantbasedworld.com/wp-content/uploads/2021/03/RE_SID_Escavilada-2783-2.jpg)
Step 4: Transfer the roasted vegetables to a serving dish and serve warm or at room temperature; You can optionally add some red wine vinegar (highly recommended).
Serve this side dish with crusty bread and extra olive oil if you like!
💡 Expert Tips
To achieve the perfect roast, aim for a temperature of 350º F (170 ºC). This gentle heat ensures the vegetables don't burn, preserving their natural properties while intensifying their flavors.
A dash of high-quality red wine vinegar is the secret touch that elevates the dish. Just remember, moderation is key to avoiding overpowering the vegetables.
Consider garnishing with fresh parsley before serving to add an extra layer of flavor to the dish.
Whether served cold, at room temperature, or slightly warmed, these vegetables adapt to your preference. Allowing them to rest post-roasting lets their flavors meld, thicken, and deepen, especially when finished with a splash of sherry vinegar.
Don't discard the juices left from roasting; they're a treasure trove of taste. Utilize these concentrated flavors to enrich risottos, vegetarian paella, or any dish that could benefit from a flavor boost.
🥢 How to serve
We typically make some Italian artisan bread and mix and match it with the different veggies and snacks. It's delicious!
![Escalivada served on crusty bread.](https://ourplantbasedworld.com/wp-content/uploads/2021/03/RE_SID_Escavilada-2756-2-1.jpg)
With Venezuelan Arepas or Mexican Tortillas: For a creative serving option, pair Escalivada with vegan arepas or tortillas, offering a delightful contrast of textures and flavors. The creamy and savory qualities of the roasted vegetables blend seamlessly with the crispiness of the arepas or the softness of the tortillas, creating a unique and satisfying meal that pays homage to Spanish and Latin American culinary traditions.
You can also serve it next to other Spanish tapa-style dishes like this vegan Spanish tortilla, spicy roasted chickpeas, pickled olives, and sautéed spinach with chickpeas.
🍷 Wine pairing
- Spain - Sparkling Off-Dry (Semi-Dry) - Cava
- Chile - Dry - Sauvignon Blanc (Leyda Valley or Casablanca)
- Spain - Dry - Godello (Bierzo)
❓ FAQ
Yes, feel free to include green peppers or others you like.
It can be served warm, at room temperature, or cold.
🥡 Storage
Leftovers can be stored in an airtight container in the fridge for up to three days. If they have dried out, I recommend adding a drizzle of olive oil before serving.
🍆 More eggplant recipes
If you love eggplants, don't forget to check out our Italian 3-Ingredient Pasta Sauce, our vegetarian Thai yellow, Indian Eggplant Curry, and our traditional 4-Ingredient Italian Eggplant Stew.
If you enjoyed the escalivada and love roasted veggies, you will also like our Mediterranean baked stuffed eggplant recipe and vegan honey-roasted vegetables.
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
📋 Recipe
![Escalivada served as tapa](https://ourplantbasedworld.com/wp-content/uploads/2021/03/RE_SID_Escavilada-2722-2-300x300.jpg)
Easy Escalivada Recipe
Equipment
Ingredients
Optional to Serve (and recommended):
- 1 tablespoon red wine vinegar goog quality (sherry vinegar)
- 1 tablespoon parsley chopped
Directions
- Pre-heat the oven at 350ºF (170 ºC).
- Wash and dry the eggplants, bell peppers, and tomatoes.
- Pinch the eggplants with a fork (so it doesn’t explode in the oven).
- Peel onions. Take off the outer layer of the onions.
- Bake. Put all the vegetables except the tomatoes on a tray. Drizzle with olive, add the sea salt, and place it in the oven for 1 hour.
- Remove and Toss. Take out the tray, stir the vegetables, and add the tomatoes. Place everything in the oven for another 30 minutes.
- Check all the vegetables for softness as time may vary depending on your oven and the vegetables’ size.
- Cool down. Let everything cool, remove the stems, and carefully peel and deseed the vegetables.
- Plate. Put all the un-skinned veggies on a serving tray and top them with the juices left on the baking tray.
- Season. Add a splash of red wine vinegar if desired. Have it as a side dish as each vegetable is full of flavor to enjoy on its own, or have it with bread. My favorite is sourdough bread. In Latin America, we have also eaten them even with some Venezuelan arepas and tortillas. These flavor-packed veggies just work well with any good starchy pairing.
Notes
- Spain - Sparkling Off-Dry (Semi-Dry) - Cava
- Chile - Dry - Sauvignon Blanc (Leyda Valley or Casablanca)
- Spain - Dry - Godello (Bierzo)
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Iryna says
My family really loves roasted vegetables. And this recipe is perfect! Flavorful and satisfying. Thank you!
Gus says
Thank you for trying our roasted vegetables recipe, Iryna! We're so happy to hear that you and your family enjoyed it. Roasting is a great way to bring out the natural flavors of vegetables and we're glad this recipe did just that. Thanks for sharing!
Neha says
I am an absolute fan of slow roasted veggies, will try it your way! Love how you captured these clicks too.
Nathan says
Very excited to try this escalivada, I've never had it before! And I'll definitely be pairing it with one (or all) of those wine recommendations!
Tara says
Such an incredible way to highlight seasonal vegetables! Those flavors sound amazing. Definitely perfect for Sunday brunch.
Toni says
I really love how flavorful and tasty it is! Irresistibly good!
Chris says
I always love to try new dishes, so I came across your escalivada and I was impressed! now I'm obsessed!
Katie says
This is such a flavorful and special recipe! I have never made it homemade before, and it was so much fun!
Gus says
Thank you for your review Katie! We're so glad to hear that you enjoyed our recipe.
We hope to see you again soon.
Andrea says
love how simple this is! i made it as an appetizer over the weekend and it paired so well with our dinner! thanks so much!
Gus says
Thanks Andrea, I'm so glad you enjoyed the recipe!
Emily says
This was so delicious, everyone loved it over the weekend. So glad I tried this new recipe!
ted says
the simplicity is so rewarding! the ingredients totally shines on their own
Gus says
Thank you for your review, Ted! We're so glad to hear that you enjoyed our escalivada recipe.
Julia says
What a delicious recipe. This was so full of amazing flavour. We'll be eating this again.
Kayla DiMaggio says
This escalivada was so delicious! I had never heard of it before but I love trying new things so I gave it a try! It was a total winner!
Gus says
we are glad you liked it Kayla!
Tati says
Sounds delicious! But you're missing the eggplant in the ingredients list