Escalivada, 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.
2tablespoonsextra-virgin olive oil, plus extra for coating vegetables
1 ½tablespoonssherry vinegar or cava vinegar
Kosher salt and freshly ground pepper
1tablespoonfinely chopped parsley
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.
Select firm eggplants and red peppers with smooth, unblemished skin for the best results. Avoid picking vegetables with bruises, imperfections, or those that feel soft to the touch.