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Escalivada (Roasted Vegetables)

Here's how you make Escalivada (Roasted Vegetables)
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  • Servings: 4
  • Prep: 20m
  • Cook: 20m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 eggplants (small eggplants)
  • 2 green bell peppers
  • 2 red bell peppers
  • 2 onions (medium onions, peeled)
  • Extra-virgin olive oil
  • Coarse salt
  • 1 tablespoon minced parsley
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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