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.

Catalan roasted vegetables (escalivada) served in a square dish, topped with chopped parsley.

(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

Ingredients for escalivada on a beige background.

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.

Catalan escalivada served in a red square serving dish.

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.

Eggplants, red peppers, and onions coated with olive oil on a foil lined sheet pan before roasting.

Eggplants, red peppers, and onions coated with olive oil on a foil lined sheet pan after roasting.

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.

Strips of roasted eggplant, red peppers, and onion in a large metal mixing bowl.

To make the vinaigrette, simply whisk together extra-virgin olive oil, sherry vinegar, garlic, salt, and pepper.

Crushed garlic, vinegar, and olive oil and seasonings in a metal mixing bowl.

Vinaigrette whisked together in a small metal mixing bowl.

Dress the vegetables, lightly tossing to coat.

Strips of roasted eggplant, red peppers, and onion in a large metal mixing bowl topped with vinaigrette.

Strips of roasted eggplant, red peppers, and onion combined with vinaigrette in a large metal mixing bowl.

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.

Catalan roasted vegetables (escalivada) served in a colorful square dish.

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.

Roasted strips of eggplant, red pepper, and onion, dressed with vinaigrette and topped with parsley.

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