National Dish Spain: Escalivada (Recipe)
In this article
Discover Escalivada, a sun-soaked classic from the Spanish region of Catalonia. This rustic dish of slow-roasted vegetables — sweet red peppers, silky aubergine and softened onion — celebrates the simple, honest flavours of the Mediterranean. Smoky, glossy with good olive oil and finished with a pinch of sea salt, it makes a wonderful summer starter or side. Best of all, it lets a handful of seasonal vegetables shine with very little effort.
About Escalivada
Spain’s Escalivada is a traditional dish of grilled vegetables that is especially popular in the warmer months. It hails from Catalonia and is most often served as a starter or a side. The ingredients are simple and seasonal, which makes it an ideal choice for a light and healthy meal. The name “escalivada” comes from the Catalan word escalivar, meaning “to roast in embers” — a clue to its smoky, fire-kissed character.
Ingredients (serves 1–2)
- 1 red pepper
- 1 aubergine
- 1 onion
- 1 ripe tomato
- Olive oil
- Sea salt
- Garlic (optional)
Shopping for the ingredients
When shopping for the ingredients for Escalivada, always look for freshness. The red peppers and the aubergine in particular should feel firm and plump. Choose tomato varieties that are especially ripe and juicy to give the dish the aromatic depth it deserves. A good extra-virgin olive oil is well worth it too, helping to underline that authentic Mediterranean flavour.
Preparing the dish
Before you start cooking, wash all the vegetables thoroughly. Cut the pepper and the aubergine into even strips so they roast at the same pace. Peel the onion and slice it into rings. If you like garlic, slice it thinly as well and add it later. A little groundwork here means the vegetables cook beautifully and evenly.
Step-by-step instructions
- Preheat the grill or oven to around 200°C.
- Arrange the sliced vegetables on a baking tray or grill rack.
- Drizzle the vegetables generously with olive oil and scatter over a little sea salt.
- Grill or roast for about 20–30 minutes, until the vegetables are soft and lightly browned.
- Serve the Escalivada warm or at room temperature.
Gluten-free / lactose-free version
Escalivada is naturally gluten-free and lactose-free, which makes it an excellent choice for anyone with those intolerances. There is no need to swap out any special ingredients, as the vegetables and olive oil contain no trace of gluten or lactose. Just be sure to use pure olive oil with no additives, and the dish stays suitable for every guest at the table.
Tips for vegans and vegetarians
This dish is completely vegan, since it consists of nothing but vegetables and olive oil. Even so, you can experiment with different herbs and spices to layer in extra flavour. Popular additions include fresh herbs such as basil or oregano, and a handful of toasted pine nuts for a bit of crunch and texture.
More tips and tricks
To make the flavours even more intense, sprinkle the vegetables with a little balsamic vinegar after grilling. A touch of smoked paprika can also add an interesting extra layer of taste. If you cook the vegetables over a charcoal grill, the direct heat creates a smokier aroma that suits Escalivada perfectly. For a similar smoky note in another Spanish classic, try the chargrilled Chorizo a la Parrilla.
Adapting the recipe to your taste
Escalivada adapts wonderfully to personal preference. If you like things hotter, add some chopped chilli. If you prefer fewer earthy notes, a squeeze of lemon juice over the vegetables works a treat. Each of these small tweaks can transform the dish into something new, so feel free to make it your own.
Ingredient substitutions
If there are ingredients you do not like or cannot tolerate, there are plenty of alternatives. Courgette can stand in for the aubergine, for example. Yellow or green peppers make good substitutes for red, much like the regional peppers in Pimientos del Bierzo. Instead of ordinary onions, you could also use spring onions or shallots for a milder, sweeter result.
Drink pairing ideas
A light, fruity white wine pairs beautifully with Escalivada — an Albariño or a Verdejo, for instance. A well-chilled dry rosé can be an excellent choice too. For non-alcoholic options, sparkling water with a squeeze of lemon or a homemade herbal lemonade rounds off the meal nicely.
Serving and presentation ideas
To make Escalivada a feast for the eyes as well, arrange the grilled vegetables decoratively on a large platter. Add fresh herbs such as parsley or basil as a garnish, and a final drizzle of olive oil never goes amiss. Serve the dish on colourful plates to highlight the bright tones of the vegetables. It sits happily alongside other tapas-style dishes such as Patatas Revolconas.
A bit of history
Escalivada has its roots in Catalonia and is deeply embedded in Spanish cooking. Traditionally the vegetables were roasted over an open fire, which gave the dish its unmistakable flavour. These days it is more often prepared in the oven or on a grill. It is a superb example of the pure, unadulterated Mediterranean cuisine at the heart of Spanish cuisine.
More recipe ideas
Summary: Escalivada
Escalivada is a simple yet richly flavoured dish that is perfect for summer. With its fresh, grilled vegetables, it offers a healthy and delicious option for any occasion. Its versatility and adaptability make it just as interesting for beginners as it is for seasoned cooks. Give it a go and enjoy a little slice of Spanish tradition.
