• serves 4

Escalivada is a traditional Catalan recipe of roasted vegetables like peppers and aubergines tossed with olive oil and garlic. Serve topped either with anchovies or goat's cheese.



  • aubergines 2 small
  • red peppers 2
  • onions 2 small
  • olive oil
  • garlic 2-3 cloves, crushed
  • parsley a small handful, chopped
  • anchovies or goat’s cheese (optional)


  • Step 1

    Roast the vegetables whole, ideally by placing them over hot coals on a barbecue. Otherwise brush them with oil and grill them until the skin blackens and they are soft.

  • Step 2

    When they are cooked, wrap the vegetables in newspaper so that they finish cooking in their own steam. This also makes the skins easy to remove.

  • Step 3

    Once the vegetables are cool and peeled, slice the aubergines into long strips, remove the seeds from the peppers and cut into quarters, and cut the onions into quarters.

  • Step 4

    Toss the salad together with the garlic, olive oil and sprinkle with sea salt and parsley. You can also cross each portion of escalivada with two anchovies, or add a slice of goat’s cheese and melt under the grill if you like.

Nutritional Information

  • Kcals 103
  • Carbs 8.7g
  • Protein 1.9g
  • Fat 7g