Escalivada (Catalan Roasted Vegetables)

My Simple, Flavorful Escalivada: A Weeknight Delight

As a busy professional, finding time for elaborate cooking can be a challenge. But that doesn’t mean I have to sacrifice delicious, healthy meals! Escalivada, a Catalan roasted vegetable dish, has become a weeknight staple in my home. It’s incredibly simple to prepare, yet the flavors are intensely satisfying. The beauty of Escalivada lies in its versatility; the roasted vegetables take center stage, allowing you to customize the accompaniments to perfectly suit your palate.

My approach to this recipe prioritizes ease and speed without compromising on taste. I often roast the vegetables while I’m working on other tasks, letting the oven do the heavy lifting. The low and slow roasting method yields incredibly tender vegetables, their natural sweetness amplified by the simple seasonings. Once the vegetables are cool enough to handle, peeling them is quick and easy. The final step of adding a generous drizzle of olive oil and a splash of sherry vinegar brightens the flavors and adds a beautiful shine. I love using a good quality sherry vinegar for its complex, slightly nutty notes.

Beyond the Basics: Serving Suggestions

While the roasted vegetables are delicious on their own, the possibilities for serving Escalivada are endless. I frequently serve it as a side dish to grilled fish or chicken, the contrasting textures and flavors creating a delightful harmony. A simple salad of mixed greens and a light vinaigrette complements the richness of the roasted vegetables beautifully. For a more substantial meal, I’ll sometimes serve it atop toasted crusty bread, perhaps with a sprinkle of feta cheese or a dollop of creamy goat cheese. The vibrant colors of the roasted eggplant, peppers, and onions make it an attractive addition to any meal, enhancing both the taste and the presentation.

Making it Your Own: Adapting the Recipe

One of the things I love most about Escalivada is its adaptability. Feel free to experiment with different types of vegetables. Adding zucchini, tomatoes, or even sweet potatoes can add depth and complexity to the flavors. You could also use different types of vinegar, such as balsamic or red wine vinegar, to customize the taste to your preference. The key is to keep it simple; let the natural flavors of the vegetables shine through.

A Quick and Healthy Meal Solution

Escalivada is more than just a delicious dish; it’s a healthy and convenient meal solution. The roasting process preserves the nutritional value of the vegetables, and the minimal use of oil makes it a relatively low-fat option. It's also a great way to use up seasonal vegetables, making it an economical and sustainable choice. Whether it's a weeknight dinner for one or a simple yet elegant side for a larger gathering, Escalivada consistently impresses with its simplicity, flavor, and versatility.

Beyond the Plate: A Taste of Catalonia

This simple dish offers a window into the rich culinary heritage of Catalonia, a region known for its fresh, seasonal ingredients and its emphasis on simple, flavorful cooking. Escalivada, with its humble ingredients transformed by the magic of roasting, perfectly embodies this spirit. The dish transports me to sun-drenched markets and bustling Catalan kitchens, reminding me that sometimes, the most memorable meals are the simplest ones.

So, give this recipe a try. I guarantee it will quickly become a favorite in your kitchen, just as it has in mine.

Step-by-step

• Preheat your oven to 350° F.
• Wash and dry your vegetables, rub them with olive oil, sprinkle them with a few pinches of salt, and wrap them in foil.
• Place on a baking sheet, and roast for 2 hours. (Note: You can also just roast them, unwrapped, at 375° F for the same amount of time, or until they're all completely soft.)
• Remove from the oven and let cool.
• Peel the skins off of the eggplant and the peppers.
• Slice your vegetables into 1/2- to 1-inch slices.
• Add a pinch of salt, drizzle generously with oil, and add a big splash of sherry vinegar -- start with a teaspoon or two, taste, and adjust to your liking.
• Serve with bread, cheese, meat, fish -- whatever you like, really.