Escalivada (Grilled Vegetables)

Grilled vegetables (escalivada) on clear, glass plate.

5 from 2 votes

Escalivada (Grilled Vegetables)

Escalivada is a traditional Spanish dish made from a platter of grilled vegetables. I've included a tangy, savory dressing to go with. Simple, easy to prep, and easy to cook, escalivada is the perfect appetizer or side dish for any occasion.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Side Dish

Cuisine: French, Spanish

Diet: Low Salt, Vegan, Vegetarian

Servings:

Calories: 137kcal

Author: Joss Dyckson

Equipment

Outdoor grill

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

US Customary - Metric

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.

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