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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.

Source: EatingWell Magazine, July/August 2018


Recipe Summary

15 mins
2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • 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 1/4 teaspoon salt; onions, eggplant, orange and yellow bell peppers, squash and zucchini each get 1/8 teaspoon. Then arrange them in rainbow-like order in a 9-by-13-inch (or similar-size) baking dish.

  • Tie parsley, thyme and bay leaf together with kitchen string and nestle in the vegetables along with 3 garlic cloves. Drizzle with oil.

  • Bake until the vegetables are juicy and starting to brown on top, 1 1/4 to 1 1/2 hours. Let cool to room temperature, about 45 minutes.

  • 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 Facts

1 cup
168 calories; protein 2.3g; carbohydrates 12.2g; dietary fiber 3.3g; sugars 6.6g; fat 12.9g; saturated fat 1.8g; vitamin a iu 1042.9IU; vitamin c 84.2mg; folate 3.3mcg; calcium 30.2mg; iron 0.7mg; magnesium 28.3mg; potassium 486.4mg; sodium 375.8mg.

2 vegetable, 2 1/2 fat