Escalivada Catalana, sometimes called escalibada, is a Catalan roasted vegetable dish. It features eggplant and red bell peppers, and sometimes onions and/or tomatoes. It's a light option for a Spanish tapas menu or can act as a simple vegetarian side.

(This recipe was originally published in November 2018, but was updated with new photos and content in 2025).
I first discovered escalivada during a visit to Barcelona in the Catalonia region of Spain, where this is a very traditional dish. In its simplest form, think of it as colorful roasted vegetables with a Spanish-inspired dressing.
Making escalivada (or escalibada) is truly so easy and straightforward! The name comes from the Catalan verb escalivar, which means "to cook in ashes." This is a reference to the dish's traditional preparation in the embers of a wood fire.
While you can certainly cook the vegetables directly on glowing coals, you'll find this recipe which simply roasts the vegetables to be much easier and less messy, but just as colorful and delicious.
Ingredient notes
- Eggplants and Red Bell Peppers: Select firm eggplants and peppers with smooth, unblemished skin for the best results. Avoid picking vegetables with bruises, imperfections, or those that feel soft to the touch.
- Extra-Virgin Olive Oil: Did you know that Spain is the world's leading olive oil producer and exporter? To make this escalivada extra special, use Spanish extra-virgin olive oil for a truly authentic feel.
- Sherry Vinegar: Sherry vinegar has a more complex flavor than many other vinegars. It's simultaneously sweet, fruity, nutty, and acidic. Use one made in Spain if at all possible.
How to make it
Start out by lightly rubbing eggplants, red bell peppers, and unpeeled whole onions with oil and roasting until tender in a 450°F oven.
Peel the vegetables and remove the seeds from the eggplants and peppers. Then tear the eggplants and bell peppers into strips, and slice the onions.
To make the vinaigrette, simply whisk together extra-virgin olive oil, sherry vinegar, garlic, salt, and pepper.
Dress the vegetables, lightly tossing to coat.
Transfer to a serving dish, then sprinkle the top with chopped parsley. Refrigerate the prepared escalivada for at least an hour to allow the flavors to meld and really develop.
How easy is that?! You've just made a super simple yet satisfying escalivada Catalana that is perfect for tapas night! Although it appears to be incredibly simple (and it is), the flavors really shine.
Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.
Expert tips
To easily peel the roasted eggplants and peppers for your escalibada, first put them into a plastic bag and seal the bag. Then let them rest for about 10 minutes. This will loosen the skins. Once the skins are loose, carefully peel them off.
The eggplants in particular can get very juicy after roasting them. You don't want those juices in your finished escalivada. If they release a lot of liquid, place them into a colander after you peel them to drain excess juices. You can even lightly blot them with a paper towel at this point. Then scoop out the seeds and tear into strips.
This is an excellent vegetable-forward side dish to accompany grilled, roasted, sautéed, or fried meats. It's also an ideal light tapas dish to round out a balanced tapas menu.
Other recipes you may like
- Barceloneta Potato Bombas
- Gambas al Ajillo (Garlic Shrimp)
- Tuna-Stuffed Piquillo Peppers
- Warm Stuffed Piquillo Pepper Bruschetta with Goat Cheese
- Patatas Bravas (Fierce Potatoes)
- Spanish Potato Salad (Ensaladilla Rusa)
- Pan con Tomate (Spanish Tomato Bread)
- Browse all Spanish Recipes
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Escalivada Catalana (Catalan Roasted Vegetables)
Ingredients
- 2 globe or Italian eggplants
- 2 red bell peppers
- 3 small onions unpeeled
- 2 tablespoons extra-virgin olive oil plus extra for coating vegetables
- 1 ½ to 2 tablespoons sherry vinegar
- 1 clove garlic minced
- Kosher salt and freshly ground pepper
- 1 tablespoon finely chopped parsley
Instructions
- Preheat the oven to 450°F. Line a baking sheet with foil.
- Lightly rub the eggplants, bell peppers, and onions with olive oil and set them the prepared baking sheet. Roast until the skin is blistered and blackened and flesh is tender when pierced with a knife, rotating the vegetables once or twice partway through cooking.
- Remove vegetables from the pan as they are done, the eggplants and peppers will roast for about 30 to 40 minutes, and the onions will likely take an additional 10 minutes or so depending on their size.
- Put the eggplants and red peppers into a plastic bag, seal and let them rest for about 10 minutes. This will loosen the skins. Carefully peel the skins off the vegetables and remove the stems. Gently scoop out the seeds from within the eggplant and peppers, and tear or cut the flesh into strips. Slice the peeled onions with a knife.
- Whisk together the 2 tablespoons extra-virgin olive oil, vinegar, garlic, salt and pepper, and dress the vegetables, lightly tossing to help incorporate the flavors. Taste and adjust seasoning as needed. Arrange the vegetables in a serving dish and top with chopped parsley.
- Cover and refrigerate for at least an hour to allow the flavors to develop. Serve cold or at room temperature, preferably with crusty bread.
Notes
- Select firm eggplants and peppers with smooth, unblemished skin for the best results. Avoid picking vegetables with bruises, imperfections, or those that feel soft to the touch.
- Did you know that Spain is the world's leading olive oil producer and exporter? To make this escalivada extra special, use Spanish extra-virgin olive oil for a truly authentic feel.
- The eggplants in particular can get very juicy after roasting them. You don't want those juices in your finished escalivada. If they release a lot of liquid, place them into a colander after you peel them to drain excess juices before proceeding with the recipe.
Nutrition
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*
Mary Kabakian says
It's so colorful and tasty, and also very healthy. I love how easy it is to make.