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 a grill, and the dish, along with the dressing, is ready in under 25 minutes.
This particular version of escalivada was created by my friends over in Spain, so you know it's going to be authentic and delicious!
Cooked over a roaring fire outside on the grill, 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, grilled pizza (check out how to grill pizza here) or simply hunks of bread.
Cook with corazón (heart)-throw on some Spanish tunes while you grill those veggies!
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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
- 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 and then cut them into smaller pieces after grilling.
- leeks - Make sure to clean them very well because they are notorious for having grit.
- balsamic vinegar - Choose a high quality balsamic.
- 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 Escalivada
Make the dressing. Whisk the dressing ingredients together and season with salt and pepper, to taste.
Prep the vegetables. Brush some olive oil over each of the vegetables.
Grill the veggies. You're going to grill the vegetables over medium-high heat. This should take about 7 minutes, but the red bell peppers will take longer. Try not to move them too much so that they can form some nice grill marks!
Serve the Spanish grilled vegetables. Arrange the vegetables nicely on a platter, sprinkle with some salt flakes and freshly ground pepper and serve. Dressing can be served on the side or drizzled over the vegetables for elevated presentation.
Chef's Note: You might have to work in batches if the vegetables don't all fit on the grill. For tips on removing the skin and seeds from the bell peppers, check out my tutorial for how to roast peppers on the grill.
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'.
Yes, the ingredient list contains all plant based ingredients.
Yes, escalivada can taste even better the next day, making it an excellent make-ahead dish! It can be gently reheated or served at room temperature.
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
If you tried this Escalivada Recipe (Spanish Grilled Vegetables) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Escalivada (Grilled Vegetables)
Ingredients
For the Dressing
- 3 tablespoons balsamic vinegar
- 1 garlic clove - minced
- 1 teaspoon fresh oregano - chopped
- ¼ cup olive oil
- salt and pepper - to taste
For the Grilled Vegetables
- 2 red bell peppers
- 2 zucchinis - sliced lengthwise into ½-inch-thick slices
- 1 large eggplant - sliced lengthwise into ½-inch-thick slices
- 12 cremini mushrooms - cleaned--larger ones can be halved
- 2 leeks - cleaned and halved, ends removed
- 2 small white onions - cut in half
- 2 tablespoons olive oil
Instructions
- Add the balsamic vinegar, garlic and oregano to a small bowl. Slowly drizzle the oil in while you whisk, until well blended. Add a little salt and pepper, to taste. Reserve.3 tablespoons balsamic vinegar, 1 garlic clove, 1 teaspoon fresh oregano, ¼ cup olive oil
- Lightly oil and 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 flakes and pepper.
- 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.
- If some vegetables cook quicker than others, turn 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. Keep vegetables with similar cooking times on the same side of the grill.
- You can start with the grill lid open to char the veggies and then close the lid for a short time to make sure they are tender all of the way through.
- Refrigerate the escalivada 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.
Joss says
My family loves to have this dish in the summer. The tangy dressing goes perfectly with the tender, grilled vegetables. A taste of Spain at home!