Escalivada

Name: Escalivada: Spanish Grilled Vegetable Dish
Prep time: 10 min
Cook time: 4 h 45 min
Total time: 4 h 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 red bell pepper; 1 large onion, peeled and cut in half; 1 small eggplant or ½ a medium eggplant; 1 tsp sherry vinegar; 3 tbsp extra virgin olive oil; 1 tbsp minced fresh parsley; 1 small loaf of crusty bread, to serve

Escalivada is a traditional Catalan dish of whole grilled eggplant and red peppers slow-cooked until tender, then dressed with extra virgin olive oil and sherry vinegar. It's a versatile vegetable-forward tapa that works equally well as a side dish or salad component.

🌍Spanish 🥗Vegetarian 🏷️Catalan 🏷️Healthy 🏷️Slow cook 🏷️10 min prep

Total

4h 55m

Servings

4

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 red bell pepper
1 large onion, peeled and cut in half
1 small eggplant or ½ a medium eggplant
1 tsp sherry vinegar
3 tbsp extra virgin olive oil
1 tbsp minced fresh parsley
1 small loaf of crusty bread, to serve

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Instructions

1
Rub red bell pepper, onion, and eggplant all over with 1 tsp olive oil. Divide vegetables between two Suvie pans. Insert pans into your Suvie, input settings, and cook now or schedule.
2
Set Suvie Cook Settings: Bottom Zone: Slow Cook High for 4 hours
3
When the vegetables are done slow cooking, broil for 10-15 minutes, until slightly charred. Remove pans from Suvie and transfer to a cutting board. Remove and discard stems, skins, and seeds from pepper and eggplant.
4
Roughly chop vegetables and transfer to a bowl. Drizzle sherry vinegar and remaining olive oil over the vegetables. Season to taste with salt and pepper. Serve with crusty bread.

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Tips & Notes

Pro tips

Cook vegetables whole and unpeeled to trap steam and prevent drying; the skin peels away easily once soft.
Broil or grill until the exterior blackens slightly—charring adds depth. Don't stop at pale softness.
Finish with sherry vinegar and good olive oil while vegetables are still warm so they absorb the dressing.
Let the dish rest 1–2 hours at room temperature or chill overnight; flavors meld and improve over time.

Substitutions

Red bell pepper → yellow or orange bell pepper (no change to flavor profile)
Sherry vinegar → aged red wine vinegar or balsamic vinegar (adjust quantity to taste)
Eggplant → zucchini or summer squash (reduces cooking time to 30–40 minutes)

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Serve at room temperature or gently reheat in a low oven; escalivada actually improves in flavor after 1–2 hours or overnight.

Common Questions

Can I make escalivada ahead of time?

Yes, escalivada tastes better when made 1–2 hours ahead or even a day ahead. Store covered in the refrigerator and bring to room temperature before serving.

Do I have to use a broiler?

No. You can roast the vegetables in a 400°F oven for 45–60 minutes until very soft, or grill them directly over charcoal or gas flame for a smokier flavor.

Can I peel the vegetables before cooking?

Traditional escalivada cooks vegetables whole so the skin protects the flesh and traps steam. Peeling first will dry them out. Peel after cooking while still warm.