When vegetables are cooked bad, they can be really bad. But if vegetables are cooked well, you might have to tell that t-bone steak to take a backseat at dinner.
Escalivada is a traditional Spanish dish made from grilled vegetables. While that might not sound too exciting on the surface, prepare to have your mind blown by just how delicious some well cooked vegetables in a tangy, savory dressing can be.
Simple, easy to prep, and easy to cook, escalivada is the perfect appetizer or side dish for any occasion. Soon you will know exactly how to make a fantastic platter of these grilled vegetables.
Whether it’s inside on a grill pan or over a roaring fire outside on the grill, this dish is sure to become one of your favorites. It’s not really a question as to whether or not you’ll add this to your meal plan rotation but more about how you’ll be able to go without eating it at times.
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 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. Don’t be afraid to experiment, since this is one dish you can most definitely afford to try new things with.
Don’t just take our word for it, though. Let’s get cracking on a recipe for escalivada so you can see just how delicious it is for yourself.
Escalivada (Grilled Vegetables)
Ingredients
- 2 red bell peppers
- 2 zucchinis - sliced lengthwise into 1/2-inch-thick slices
- 2 eggplants - sliced lengthwise into 1/2-inch-thick slices
- 12 cremini mushrooms - cleaned and halved
- 2 leeks - clean and halved
- 2 small onions - halved
- 2 tablespoons olive oil
- Salt and pepper - to taste
Dressing:
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar
- 1 garlic clove - minced
- 1 teaspoon fresh oregano - chopped
Instructions
- Heat the barbecue 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. 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.
- Drizzle the dressing over the vegetables. The vegetables can be served warm or at room temperature.
Equipment
Notes
- The nutrition information does not include the dressing.
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.
Hungry for more? Try our Cake Pop Maker Savory Pizza Bites