Escalivada, or grilled vegetables, may not sound too exciting on the surface, but prepare to have your mind blown by just how delicious some well cooked vegetables in a tangy, savory dressing can be. A range of vegetables are cooked on the grill, and the dish, along with the dressing, is ready in under 25 minutes.
Whether it's inside on a grill pan or over a roaring fire outside on the grill (my preferred method), this escalivada dish is sure to become one of your favorites. It would be a great addition to your summer meal plan rotation.
This easy and delicious appetizer can be served with grilled mains like grilled shrimp skewers, spicy bison burgers or even grilled pizza (check out how to grill pizza here).
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What is Escalivada?
Escalivada is a traditional Spanish dish consisting of a platter of grilled vegetables. Simple, easy to prep, and easy to cook, escalivada is the perfect appetizer or side dish for any occasion.
Ingredients
- red bell peppers - Or use your favorite color of bell pepper.
- zucchinis - When picking zucchinis from the produce department, make sure they are firm without any soft spots.
- eggplants - When it comes to picking eggplant, make sure they are smooth and shiny all over for best results.
- cremini mushrooms - Pick larger ones for easier grilling. You could also use a couple of portobello mushrooms instead.
- leeks - Make sure to clean them very well because they are notorious for having grit within the layers.
- small onions - White or yellow.
- olive oil - For the dressing and to brush on the vegetables before grilling.
- balsamic vinegar - Choose a high quality balsamic.
- garlic cloves - For the dressing.
- fresh oregano - If you don't have fresh oregano on hand, you can substitute with dried. One tablespoon of fresh oregano is equivalent to one teaspoon of dried oregano.
*Check recipe card for ingredient amounts.
👩🏻🍳Chef's Note: One of the great things about escalivada is its simplicity. Given that, at its core, it's a collection of grilled vegetables, there's a ton of different ways you can mix things up. Add or subtract vegetables (I also have a grilled corn and grilled broccoli recipe) based on your taste, spice up the dressing a little, marinate things ahead of time - the sky's the limit when it comes to this recipe.
How to Make it
- Grill the vegetables. Preheat the outdoor grill to medium-high heat. Brush some olive oil over each of the vegetables. Then, working in batches, grill the vegetables until tender and lightly charred all over. Grill them on both sides but try not to shift the vegetables too much so that they can form some nice grill marks. Red bell peppers: about 8 to 10 minutes. Let cool, remove seeds and skin and then slice into strips. Zucchini, eggplant, onion, leeks and mushrooms: about 7 minutes.
- Arrange on platter. Arrange the grilled vegetables on a platter. Sprinkle with some salt and pepper.
- Make the dressing. Whisk the olive oil, balsamic vinegar, garlic and oregano in a small bowl until blended. Add a little salt and pepper to taste. Drizzle the dressing over the vegetables or serve it on the side.
- Serve. The vegetables can be served warm or at room temperature.
Top Tip
Leave half of the burners off on the grill so that you have an indirect heat area for keeping the cooked vegetables warm. This is especially handy when you are grilling a variety of vegetables with different cooking times.
Escalivada FAQs
This dish comes from the Catalonia region of Spain.
Escalivada comes from the Catalan verb 'escalivar' that translates to 'to cook in ashes'.
Make sure to refrigerate the escalivada within two hours of cooking for food safety purposes. Store any leftover veggies in an airtight container for up to 7 days. The dressing will last up to 2 weeks, but make sure to shake it before each use as the ingredients can separate.
More Grilled Appetizers You Will Love
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📋Recipe
Escalivada (Grilled Vegetables) Recipe
Ingredients
For the Grilled Vegetables
- 2 red bell peppers
- 2 zucchinis - sliced lengthwise into ½-inch-thick slices
- 2 eggplants - sliced lengthwise into ½-inch-thick slices
- 12 cremini mushrooms - cleaned and halved
- 2 leeks - cleaned and halved
- 2 small white onions - or yellow onions--cut in half
- 2 tablespoons olive oil
- salt and pepper - to taste
For the Dressing
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar
- 1 garlic clove - minced
- 1 teaspoon fresh oregano - chopped
Instructions
- Preheat the outdoor grill to medium-high heat.
- Brush some olive oil over each of the vegetables. Then, working in batches, grill the vegetables until tender and lightly charred all over. Grill them on both sides but try not to shift the vegetables too much so that they can form some nice grill marks.Red bell peppers: about 8 to 10 minutes. Let cool, remove seeds and skin and then slice into strips.Zucchini, eggplant, onion, leeks and mushrooms: about 7 minutes.
- Arrange the vegetables on a platter. Sprinkle with some salt and pepper, to taste.
- Whisk the olive oil, balsamic vinegar, garlic and oregano in a small bowl until blended. Add a little salt and pepper to taste. Drizzle the dressing over the vegetables or serve it on the side.
- The vegetables can be served warm or at room temperature.
Equipment
Notes
- The nutrition information does not include the dressing.
- Leave half of the burners off on the grill so that you have an indirect heat area for keeping the cooked vegetables warm. This is especially handy when you are grilling a variety of vegetables with different cooking times.
- Refrigerate the esalivada within two hours of cooking for food safety purposes. The leftovers should be eaten within one week.
- The dressing will last up to 2 weeks, but make sure to shake it before each use as the ingredients can separate.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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