Easy1 hour
Where it comes from
Originating from Catalonia, Escalivada is a reflection of the region's love for grilled vegetables, often enjoyed as a tapa or side dish.
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On the Palate
What goes into it
How it's made
- 1
Preheat the oven and roast whole eggplants, bell peppers, and onions until charred.
- 2
Peel and slice the roasted vegetables once cooled.
- 3
Arrange the vegetables on a platter and sprinkle with minced garlic.
- 4
Drizzle with olive oil and season with sea salt.
- 5
Allow flavors to meld before serving.
