Can I make this escalivada ahead of time?
Yes, escalivada is excellent made a day in advance as the flavors meld beautifully. Store it in the refrigerator and bring it to room temperature before serving.
LUNCH
Catalan Escalivada: Smoky Grilled Vegetables with Anchovies
Experience the authentic flavors of Catalonia with this vibrant Escalivada. Featuring beautifully charred vegetables like eggplant and bell peppers, complemented by tender anchovies and a generous drizzle of olive oil, it's a dish that celebrates simplicity and fresh Mediterranean produce. Perfect as a light lunch or a flavorful appetizer.
HOW TO MAKE IT
Let's cook.
01
Preheat your grill to medium-high heat. Slice the eggplants and red bell peppers into 1/2-inch thick planks. Cut the red onion into 1/2-inch thick rounds. Mince the garlic.
02
Brush the eggplant, bell pepper, and onion slices with 2 tablespoons of the olive oil. Season generously with salt and black pepper.
03
Grill the vegetables for 5-7 minutes per side, or until tender and charred. The bell peppers should be slightly softened and the eggplant cooked through. Remove from grill and let cool slightly.
04
Once cool enough to handle, peel the charred skin from the bell peppers and discard. Roughly chop all the grilled vegetables into bite-sized pieces.
05
In a large bowl, combine the chopped grilled vegetables, minced garlic, and the remaining 2 tablespoons of olive oil. Gently toss to combine.
06
Arrange the escalivada on a serving platter. Top with the drained anchovy fillets and sprinkle with fresh chopped parsley. Serve immediately or at room temperature.
About This Recipe
Experience the authentic flavors of Catalonia with this vibrant Escalivada. Featuring beautifully charred vegetables like eggplant and bell peppers, complemented by tender anchovies and a generous drizzle of olive oil, it's a dish that celebrates simplicity and fresh Mediterranean produce. Perfect as a light lunch or a flavorful appetizer.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra smoky flavor, you can roast the vegetables in a 400°F/200°C oven for 30-40 minutes, turning halfway, until tender and slightly charred. Ensure the anchovies are good quality for the best flavor.
Easy Substitutions
If you don't like anchovies, you can substitute them with capers or olives for a briny kick. Other vegetables like zucchini or tomatoes can also be grilled and added. For a vegetarian version, simply omit the anchovies.
Storage & Reheating
Store leftover escalivada in an airtight container in the refrigerator for up to 3 days. It tastes great cold or gently reheated.
Serving Suggestions
Serve this Catalan Escalivada as a light lunch with crusty bread, alongside grilled fish or chicken, or as part of a tapas spread. It also makes a fantastic topping for bruschetta or a flavorful side dish for a summer barbecue.
Common Mistakes
Overcrowding the grill can lead to steamed rather than charred vegetables, so grill in batches if necessary. Not seasoning the vegetables adequately before grilling can result in a bland dish. Overcooking the anchovies will make them too salty and tough, so add them at the end. Forgetting to peel the bell peppers can result in a chewy texture. Using low-quality olive oil will diminish the overall flavor of this simple dish.
Frequently Asked Questions
What kind of bread pairs best with escalivada?
Crusty baguette, ciabatta, or any rustic bread is perfect for soaking up the delicious olive oil and vegetable juices.
Can I use different types of peppers?
Absolutely! Green or yellow bell peppers can be used, but red peppers offer a sweeter flavor and vibrant color that is traditional for escalivada.
Is this dish spicy?
No, this recipe is not spicy. The red bell peppers are sweet, and the garlic adds flavor without heat. If you prefer a little spice, you could add a pinch of red pepper flakes.
MORE TO KNOW
Escalivada is a traditional Catalan dish where vegetables are roasted or grilled until tender and smoky, then peeled and dressed with olive oil and garlic. The name comes from the Catalan word 'escalivar', meaning 'to cook in ashes'. While traditionally cooked over embers, grilling or roasting in an oven achieves a similar delicious result. The key is to get a good char on the vegetables for that authentic smoky flavor.
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