Escalivada (Catalan Roasted Pepper, Eggplant and Onions)
A simple roasted vegetable platter from Cataluna and Aragon featuring tomatoes, eggplants, peppers, and onions.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 350 F (176 C) and line a large roasting pan with foil.
-
Rinse eggplant and peppers. Halve eggplant, brush cut sides with olive oil, make small skin slits, and place cut-side down in the pan.
-
Peel onions. Add peppers, onions, and a head of garlic to the pan. Brush all vegetables with olive oil and season with salt.
-
Roast for 1 hour, turning vegetables every 30 minutes. Rinse tomatoes, then add them to the pan and continue roasting for 20-30 minutes until all vegetables are tender. Remove any fully cooked vegetables as they finish.
-
Once cooled, remove skins from peppers and eggplant.
-
Cut roasted vegetables into strips. Arrange on a platter with anchovy fillets, sprinkle with salt, and drizzle with extra-virgin olive oil.