Try this recipe for escalivada, then check out our pan y tomate, Catalan roast chicken and spicy Catalan mussels. Follow with Crema Catalana, for dessert.

Recipe tip: Serve these roasted vegetables topped either with anchovies or goat's cheese.


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


  • 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.


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