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 only 25 minutes.
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.
Whether it’s inside on a grill pan or over a roaring fire outside on the grill (our preferred method), this dish is sure to become one of your favorites. It would be a great addition to your summer meal plan rotation.
Escalivada Tweaks & Tips
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.
Store any leftover veggies in an airtight container for up to 7 days. The dressing will last a lot longer, but make sure to shake it before each use as the ingredients can separate.
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! Let’s get cracking on this recipe for escalivada so you can see just how delicious it is for yourself.
Escalivada (Grilled Vegetables)
- 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
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 garlic clove - minced
- 1 teaspoon fresh oregano - chopped
- 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.
- The nutrition information does not include the dressing.
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