escalivada

Escalivada is a traditional Catalan dish consisting of roasted vegetables, typically eggplant, bell peppers, and sometimes onions and tomatoes. The vegetables are slow-roasted or grilled until tender and slightly charred, which imparts a smoky flavor. After roasting, the skins are removed from the eggplant and peppers, and the flesh is cut into strips. The vegetables are then dressed with olive oil, salt, and sometimes garlic.

The name "escalivada" comes from the Catalan verb "escalivar," meaning to roast over embers or ashes. This cooking method is central to the dish's distinctive taste. Traditionally, the vegetables were cooked directly on the coals of a fire, but modern preparations often use oven roasting, grilling, or even broiling. The simplicity of the ingredients allows the natural sweetness and smoky notes of the vegetables to shine through.

Escalivada is versatile and can be served as a side dish, a tapa, or as a main course, often accompanied by bread. It is commonly enjoyed cold or at room temperature. Variations exist, with some recipes including other vegetables or adding a touch of vinegar. It is a staple of Catalan cuisine, particularly popular during the summer months when fresh produce is abundant.