Escalivada Roasted Vegetable Salad
Experience the vibrant flavors of the Mediterranean with Escalivada Roasted Vegetable Salad, a traditional Spanish dish that celebrates the beauty of charred, smoky vegetables. This simple yet stunning recipe features eggplant, bell peppers, tomatoes, and onions roasted to perfection, then peeled and sliced into tender, flavorful strips. Drizzled with a zesty garlic-infused olive oil dressing and topped with fresh parsley, this salad is as refreshing as it is satisfying. Perfect as a side dish or a light vegetarian entrée, Escalivada pairs beautifully with crusty bread, grilled meats, or seafood. With minimal prep and a delightfully rustic presentation, this versatile dish captures the essence of Mediterranean cooking.
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Recipe Information
Ingredients
- 2 large Eggplant
- 2 large Red bell peppers
- 2 large Yellow bell peppers
- 3 medium Tomatoes
- 2 medium Onions
- 3 tablespoons Extra-virgin olive oil
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Wash and dry all the vegetables. Leave the eggplants, peppers, tomatoes, and onions whole with their skins on.
Place the eggplants, bell peppers, tomatoes, and onions on the prepared baking sheet. Roast them for 40-45 minutes, turning them halfway through cooking, until the skins are blistered and the vegetables are soft.
Remove the vegetables from the oven and allow them to cool slightly until they can be handled. Peel away the skins from the eggplants, peppers, tomatoes, and onions. Trim off the stems and seeds from the peppers.
Slice the roasted vegetables into long strips or bite-sized pieces and arrange them on a serving platter.
In a small bowl, whisk together the olive oil, minced garlic, salt, and black pepper to create a dressing.
Drizzle the dressing over the roasted vegetables, ensuring they are evenly coated.
Garnish with freshly chopped parsley for a pop of color and flavor.
Serve the escalivada at room temperature as a side dish or salad. It pairs wonderfully with crusty bread or as a topping for grilled meats or fish.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3891 mg | 169% | |
| Total Carbohydrate | 199.7 g | 73% | |
| Dietary Fiber | 74.1 g | 265% | |
| Total Sugars | 120.9 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 6734 mg | 143% | |
*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.
