Smoked Vegetables with Garlic Vinaigrette

A Taste of Catalonia: My Smoked Vegetable Adventure

As a busy professional, finding time to cook elaborate meals can feel like a luxury. But lately, I've been craving something more than just reheated leftovers or takeout. I wanted a dish that was flavorful, visually appealing, and, most importantly, easy to prepare even on a busy weeknight. That’s when I discovered Escalivada, a Catalan vegetable dish that completely stole my heart.

Escalivada, traditionally cooked over an open fire, is a stunning mix of smoky roasted vegetables. The beauty of this recipe lies in its simplicity. The vegetables – usually eggplant, peppers, and onions – are roasted until tender and slightly charred, imbuing them with a deep, smoky flavour that's simply irresistible. I adapted the traditional method, using my trusty backyard grill to achieve that quintessential smoky char. The result? A vibrant dish, bursting with flavour and perfect for a light lunch, a sophisticated appetizer, or even a satisfying side dish for a more elaborate meal.

The magic of the smoky flavour is truly unparalleled. The wood chips add a subtle layer of complexity that elevates the simple vegetables to something truly special. It's the kind of dish that transports you, even for a fleeting moment, to the sun-drenched landscapes of Catalonia. The preparation itself is remarkably straightforward, requiring minimal chopping and even less fuss. The vegetables roast beautifully on the grill, requiring only occasional turning to ensure even cooking. This makes it a perfect recipe for those evenings when you want something delicious without spending hours in the kitchen.

Beyond the simple recipe, Escalivada offers incredible versatility. Feel free to experiment with different types of vegetables. Zucchini, red onion, or even butternut squash would make delightful additions. The garlic vinaigrette, a simple yet brilliant accompaniment, adds a bright, acidic counterpoint to the smoky sweetness of the roasted vegetables. The roasted garlic, blended into a smooth, creamy emulsion, is a true flavour revelation.

The best part? Escalivada can be prepared well in advance. The roasted vegetables and the vinaigrette can be made up to two hours ahead of time, allowing you to enjoy the full flavour without the last-minute stress of cooking. This is a huge plus for busy weeknights or weekend entertaining. Simply chill the vinaigrette separately and let the vegetables come to room temperature before tossing them together just before serving.

This isn't just a meal; it's an experience. It’s a chance to savour the simple pleasures of good food, made even better by the smoky charm of the grill. Whether you're a seasoned chef or a kitchen novice, this recipe is guaranteed to impress. It's a dish that speaks of warmth, simplicity, and the delicious possibilities of seasonal vegetables transformed by the magic of fire and smoke. So, fire up your grill, gather your vegetables, and prepare to embark on a culinary journey to the heart of Catalonia.

Serving Suggestions: Escalivada is incredibly versatile. Serve it as a standalone dish, a colourful side to grilled meats or fish, or as a vibrant topping for crostini or bruschetta. Its smoky sweetness and bright acidity make it a perfect complement to a wide range of flavours.

Beyond the Plate: This recipe has become more than just a meal for me. It's a reminder to slow down, to appreciate the simple things, and to embrace the unexpected flavors that can transform an ordinary weeknight into something truly special. It’s a testament to the power of simple ingredients, skillfully prepared, to create a culinary experience that is both satisfying and unforgettable.

Step-by-step

• Prepare barbecue (medium heat).
• Toss garlic with 1 tablespoon oil in small bowl. Wrap garlic in foil, enclosing completely. Transfer to grill and cook until garlic is tender, about 25 minutes. Cool.
• Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling vegetables. Meanwhile, combine vegetables in large bowl. Toss with 3 tablespoons oil. Sprinkle with salt and pepper.
• Grill until crisp-tender and golden, turning occasionally, about 8 minutes. Cool to room temperature. Cut into 1/2-inch pieces. Transfer to large bowl.
• Press garlic to release from skins. Place garlic in processor. Add vinegar and 3 tablespoons olive oil. Blend until almost smooth. Season with salt and pepper. (Vegetables and vinaigrette can be made up to 2 hours ahead. Cover separately. Let vegetables stand at room temperature. Chill vinaigrette.)
• Toss vegetables with enough vinaigrette to coat. Season with salt and pepper.