A typical dish from Catalonia, in Spain. A wonderful vegetarian dish. Roasted vegetables served, of course, with olive oil. An explosion of flavor.


1 eggplant
1 green pepper
1 red pepper
1 onion
1 tomato
1 tablespoon chopped garlic
Some salt to taste
Some extra virgin olive oil

First we will prepare our oven. It has to be preheated to 400ºF. We will rub all the vegetables, except the tomato, with some oil. Then we will put these vegetables on an oven tray and we will take it to the oven. We will put the tomato inside the oven 25 minutes later. The vegetables must be in the oven for about 50-55 minutes. Then we will remove the vegetables from the oven and we will wrap the eggplant, the peppers and the onion with a newspaper or a paper bag. We do not need to do this with the tomato. Now we will let the vegetables outside the oven for about 20 minutes. The reason for wrapping the vegetables with paper is to make it easier to peel them afterwards. And this is what we will have to do once the vegetables are not too hot. We will peel the skin of the vegetables now. While we do this, we can cut the vegetables in strips. We will do the same with the tomato. Then we will the garlic. We will season it with salt and we will add some extra virgin olive oil. Mix well and serve.
It is better to serve the Escalivada once it is ready. Do not prepare it the day before.
Just enjoy it!