Escalivada (Smoky Slow-Roasted Vegetables)

Escalivada (Smoky Slow-Roasted Vegetables)

1 Review
From: EatingWell Magazine, July/August 2018

This vegan side dish is traditionally served at room temperature with grilled meat or fish, but feel free to double your portion and eat it as a vegan entree with crusty bread for dipping in that garlicky, flavor-packed olive oil. The name for this combination of roasted vegetables comes from the Catalan escalivar, meaning to cook in ashes, though most folks these days use an oven or grill to put some char on their veggies.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 3 medium tomatoes, sliced
  • 2 small red onions, sliced into rounds and separated
  • 1 small eggplant, cut into 3-inch sticks
  • 1 small orange bell pepper, sliced
  • 1 small yellow bell pepper, sliced
  • 1 small summer squash, cut into 3-inch sticks
  • 1 small zucchini, cut into 3-inch sticks
  • 1 teaspoon sea salt, divided
  • 3 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 4 cloves garlic, divided
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons Banyuls vinegar or 1 tablespoon each balsamic and red-wine vinegar


  • Prep

  • Ready In

  1. Preheat oven to 350°F.
  2. For the best flavor and look, you'll want to season each vegetable separately with the salt before arranging them side-by-side in the pan. Tomatoes get ¼ teaspoon salt; onions, eggplant, orange and yellow bell peppers, squash and zucchini each get ⅛ teaspoon. Then arrange them in rainbow-like order in a 9-by-13-inch (or similar-size) baking dish.
  3. Tie parsley, thyme and bay leaf together with kitchen string and nestle in the vegetables along with 3 garlic cloves. Drizzle with oil.
  4. Bake until the vegetables are juicy and starting to brown on top, 1¼ to 1½ hours. Let cool to room temperature, about 45 minutes.
  5. Just before serving, drizzle the vegetables with vinegar. Mince the remaining garlic clove and sprinkle over the top.
  • To make ahead: Prepare through Step 4 and refrigerate for up to 1 day. Bring to room temperature before serving.
  • Equipment: Kitchen string

Nutrition information

  • Serving size: 1 cup
  • Per serving: 168 calories; 13 g fat(2 g sat); 3 g fiber; 12 g carbohydrates; 2 g protein; 3 mcg folate; 0 mg cholesterol; 7 g sugars; 0 g added sugars; 1,043 IU vitamin A; 84 mg vitamin C; 30 mg calcium; 1 mg iron; 376 mg sodium; 486 mg potassium
  • Nutrition Bonus: Vitamin C (140% daily value), Vitamin A (21% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 2½ fat

Reviews 1

October 08, 2018
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By: FreshCilantro
Outstanding! Very delicious as well as beautiful.
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