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Roasted Pepper Salad (Escalivada-style)

Serves 4 Salad vegan, Salads

Roasted Pepper Salad (Escalivada-style)

Roasted Pepper Salad, known in its Catalan roots as Escalivada, finds its place at the Mediterranean table, where olive oil and lemon are staples, and the grill is a trusted friend. This everyday version captures the essence of seaside gardens, perfect for those who crave the simple yet profound flavors that define Mediterranean home cooking.

The salad delivers a symphony of smoky sweetness from the roasted peppers, eggplants, and onions, all bathed in the lush embrace of extra virgin olive oil. A touch of garlic and sea salt elevates these humble ingredients, creating a dish that is as vibrant as it is comforting, conjuring memories of sunlit terraces and communal tables.

Ingredients

  • 3red peppers
  • 2eggplants
  • 2onions
  • 80 mlextra virgin olive oil
  • 2 clovesgarlic
  • to tastefine sea salt

Method

  1. Preheat your oven to 220°C (428°F). Wash and dry the 3 red peppers, 2 eggplants, and 2 onions. Place them whole on a large baking sheet, ensuring they have enough space to roast evenly. This will allow the vegetables to char beautifully, enhancing their natural sweetness.
  2. Roast the vegetables in the preheated oven. Turn them occasionally using tongs to ensure even cooking. The peppers should blister and blacken on the outside, the eggplants should become soft and slightly collapsed, and the onions should be tender when pierced with a fork. This process typically takes about 30 to 40 minutes, but focus on the visual and textural cues rather than time.
  3. Once roasted, remove the vegetables from the oven and place the peppers in a bowl. Cover the bowl with a plate or plastic wrap to trap steam, which will make peeling the skins easier. Allow the vegetables to cool until they are comfortable to handle.
  4. Peel the skins off the peppers, removing the seeds and stems. Slice the peppers into strips. For the eggplants, remove the skin and cut the flesh into bite-sized pieces. Peel the onions and slice them into rings. Place all prepared vegetables in a large serving bowl.
  5. Mince the 2 cloves of garlic finely and add them to the bowl with the vegetables. Drizzle 80 ml of extra virgin olive oil over the mixture. Season with fine sea salt to taste, enhancing the natural flavors of the roasted vegetables.
  6. Gently toss the vegetables with the olive oil and garlic, ensuring the pieces remain intact and vibrant. The goal is to coat them evenly without breaking them apart.
  7. Serve the Roasted Pepper Salad immediately, accompanied by crusty bread if desired. This dish is best enjoyed fresh, capturing the essence of Mediterranean flavors with every bite.