If you really want a taste of sun, sea and proper simplicity, Escalivada deserves a place on your plate.
This Aragón, Catalan and Valencian favourite is proof that vegetables, when treated kindly, can be downright tasty!
This dish is Mediterranean cooking at its most honest. Fresh produce, seasonal ingredients, and not much else. The name comes from the Catalan word escalivar, meaning “to cook in ashes”. Farmers used to roast vegetables over the embers of the day’s fire.
Escalivada is a mix of roasted vegetables. The usual line-up includes:
- Aubergine
- Red peppers
- Onions
- Tomatoes
The vegetables are roasted slowly over flames or in a wood-fired oven until they become soft, sweet and wonderfully smoky. After that, they are peeled, sliced and dressed with extra virgin olive oil. Some cooks add garlic or a splash of vinegar, depending on taste and courage levels.
Escalivada is one of those dishes that works with almost anything:
- As a tapa: Perfect on crusty bread or shared at the table.
- Alongside grilled fish or meat: Smoky vegetables love a barbecue.
- In salads or sandwiches: Adds a gentle punch of flavour to cheese, cured meats or eggs.
Escalivada and regional twists
Every region adds its own flourish:
- Catalonia likes to throw in anchovies or olives for a salty kick.
- Valencia sometimes goes for garlic and a hint of vinegar for a tangy finish.
- Some cooks add whatever is in season, such as courgette or green peppers.
In many Catalan markets you can buy roasted peppers already peeled and ready to eat. It is one of the great joys of local shopping and makes throwing an escalivada together effortless.
The next time you are in Catalonia or Valencia, why don’t you give Escalivada a try?
