Escalivada (Roasted Vegetables)

Prep Time
Cook Time
Ready In

"This dish is simplicity itself and makes an excellent first course or accompaniment to roasted or grilled meat, especially pork. A drizzle of extra-virgin olive oil before serving adds to its robust Mediterranean flavor. You can roast the vegetables in the oven or grill them over hot coals. Follow this preparation of red bell peppers to make the pimientos called for in many Spanish recipes. Pimientos may be kept covered in the refrigerator for several days."

Original recipe yields 4 servings


  • Serving Size: 1 (246 g)
  • Calories 70.6
  • Total Fat - 0.5 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 8.8 mg
  • Total Carbohydrate - 15.6 g
  • Dietary Fiber - 5 g
  • Sugars - 8.7 g
  • Protein - 2.4 g
  • Calcium - 30.3 mg
  • Iron - 0.8 mg
  • Vitamin C - 161.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 500 F.

Step 2

Grease a 13-by-9-inch roasting pan and in it arrange the eggplants, green and red peppers, and onions.

Step 3

Brush with oil and roast, turning once, for 20 minutes.

Step 4

Remove from oven and let cool.

Step 5

Skin the eggplants and peppers.

Step 6

Remove some of the seeds from the eggplants and cut into lengthwise strips.

Step 7

Seed the peppers and cut into strips.

Step 8

Cut the onions into slivers.

Step 9

Arrange the vegetables on a platter or on individual plates.

Step 10

Drizzle with oil, then sprinkle with salt and parsley.

Tips & Variations

No special items needed.