75 minutes
A traditional Catalan dish featuring roasted eggplants and red bell peppers dressed with extra virgin olive oil and salt.
Eggplants
each
each
tablespoons
to taste
1. Preheat the oven
Begin by preheating your oven to 350°F (175°C). This temperature will ensure that the vegetables roast evenly, bringing out their natural sweetness.
2. Prepare the vegetables
Place the eggplants and red bell peppers on a foil-lined baking sheet. Before roasting, prick the eggplants a few times with a knife. This helps prevent them from bursting in the oven.
3. Roast the vegetables
Roast the vegetables in the preheated oven. The peppers will need about 45 minutes, while the eggplants will require a full hour. The difference in time allows each vegetable to reach the perfect texture without overcooking.
4. Steam the peppers
Once the peppers are roasted, take them out and immediately place them in plastic bags. Twist the bags to seal, creating a steaming effect that will make peeling them much easier. Let them steam for about 10-15 minutes.
5. Cool the eggplants
Remove the eggplants from the oven after an hour or when they are soft to the touch. Let them cool slightly, just enough to handle comfortably.
6. Peel and slice the vegetables
Peel the cooled peppers, remove the seeds, and cut them into strips. The steam from the bag will have loosened the skins, making this step simple. Do the same with the eggplants: peel off their skins and cut the flesh into strips.
7. Arrange and dress the vegetables
Arrange the roasted pepper and eggplant strips on a serving plate, alternating the colors for a visually appealing presentation. Finally, dress the vegetables with a generous sprinkle of extra virgin olive oil and a pinch of salt. This final touch enhances the flavors and brings a delightful richness to the dish. Your Catalan Roasted Vegetable Medley is now ready to serve and enjoy!
Use the roasted vegetables as a topping for flatbread or pizza. Add cheese like goat cheese or Manchego, and perhaps some cured ham for a more indulgent version.
Layer the roasted vegetable strips in a baguette or wrap them in a tortilla with cheese, greens, and aioli or romesco sauce.
Chop the roasted vegetables and toss them with cooked pasta, such as penne or spaghetti. Add capers or olives for a puttanesca twist, or mix in some chili flakes for a hint of heat.
Add slices of chorizo, anchovies, or flaked salted cod (bacalao) on top of the dish for a protein boost. Grilled or baked chicken strips or fish fillets can also complement the roasted vegetables.
Let the roasted vegetables cool, then mix them with fresh greens, such as arugula or spinach. Add nuts, seeds, and a cheese of your choice, dressed with a balsamic vinaigrette.
To achieve the characteristic smoky flavor, roast the vegetables over an open flame or a charcoal grill. If using an oven, consider incorporating smoked paprika or a dash of liquid smoke to your seasoning, or use your broiler to char the vegetables slightly.
Since this is a simple dish, the quality of the ingredients will shine through. Use the best olive oil you can find, fresh and pungent garlic, and ripe, in-season vegetables.
The vegetables should be cooked slowly to allow them to soften and sweeten as they caramelize. If you're using an oven, a temperature of around 375°F (190°C) is ideal. Turn the vegetables occasionally to ensure they cook evenly.
While the vegetables are warm, dress them with good-quality extra virgin olive oil, vinegar (sherry or balsamic work well), and perhaps a touch of garlic. The warmth will help them absorb the flavors better. Season with salt, pepper, and perhaps a sprinkle of fresh herbs like thyme or rosemary.
The traditional vegetables for Escalivada are eggplants, bell peppers, onions, and tomatoes. Select fresh, firm vegetables for the best results. The vegetables should be roughly the same size for even cooking.
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