Escalivada Eggplant Salad with Onions and Peppers
Transport your taste buds to the sun-drenched Mediterranean with this vibrant Escalivada Eggplant Salad with Onions and Peppers. This classic Spanish dish showcases the bold, smoky flavors of oven-roasted eggplant, sweet bell peppers, and caramelized red onion, all tossed with a bright, garlicky red wine vinegar dressing and fresh parsley. The vegetables are roasted until perfectly tender, their natural sweetness intensified by a gentle charring, making every bite irresistibly flavorful. Quick to prepare yet bursting with complexity, this salad is easy to customize and serves as a versatile accompaniment to grilled meats or as a satisfying plant-based main. Whether enjoyed warm, at room temperature, or paired with crusty bread, Escalivada’s rich texture and earthy, zesty notes are sure to make it a show-stopping addition to your Mediterranean-inspired menu. Perfect for summer evenings or as a make-ahead dish for gatherings, this nutritious and colorful recipe is a true celebration of roasted vegetables at their finest!
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Recipe Information
Ingredients
- 2 medium Eggplant
- 2 Red bell peppers
- 1 Yellow bell pepper
- 1 large Red onion
- 4 tablespoons Extra virgin olive oil
- 2 large Garlic cloves
- 2 tablespoons Fresh parsley
- 1 tablespoon Red wine vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash the eggplants, bell peppers, and onion. Pat them dry with a paper towel.
Place the whole eggplants, bell peppers, and unpeeled onion on the prepared baking sheet.
Drizzle with 2 tablespoons of olive oil and rub the vegetables to coat them evenly.
Roast in the oven for 40–45 minutes, turning the vegetables occasionally, until the skin is charred and the vegetables are tender. The onion may take slightly longer, so check accordingly.
Remove the vegetables from the oven and allow them to cool for 10–15 minutes, until they are safe to handle.
Peel the charred skins off the eggplants and bell peppers. Remove the seeds and stems from the peppers, then cut the flesh into thin strips.
Peel off the outer layer of the onion, then slice it into thin rounds.
Place the roasted vegetable strips and onion slices in a large serving bowl.
Mince the garlic cloves and chop the fresh parsley finely.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, minced garlic, chopped parsley, red wine vinegar, salt, and black pepper to create a dressing.
Pour the dressing over the roasted vegetables and toss gently to coat.
Let the salad sit for at least 15 minutes at room temperature to allow the flavors to meld together. Serve warm or at room temperature, with crusty bread on the side if desired.
Nutrition Facts
Calories |
935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 49.5 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 3491 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
