Catalan Roasted Vegetable Platter (Escalivada)

Toasted Vegetable Platter (Escalivada)

Catalan Roasted Vegetable Platter (Escalivada)

Serves 4

Today, red bell peppers are a favorite vegetable to include in this recipe.  I omitted it from our recipe because sweet peppers (capsicums) didn’t become very popular until the very early 20th century. If you choose to add sweet bell peppers, remove the seeds and stem at the same time as you peel them. Add a little more oil.  You really cannot use too much olive oil.  Whatever remains can easily be used for dipping bread.


2 large eggplants

8-10 Medium-sized tomatoes

1/3 cup (3 fl oz/90ml) a fruity, good quality extra virgin olive oil

Salt (to taste)

1/2 teaspoon Cayenne powder (or to taste)

2 cloves garlic, peeled and finely chopped (optional)


1. Bake or grill the eggplants and tomatoes.  Set aside for 10-15 minutes in a covered dish (this makes them easier to peel).

2. Peel the vegetables.  Trim the stalks off the eggplant and discard the seeds and juice of the tomatoes. (You might want to reserve the skins and juices with which to make a vegetable stock.)

3. Cut the vegetables into strips, then arrange them on a serving dish with oil and salt.

4. Optional: sprinkle chopped garlic.

5. Serve.

For our workshop, I opted to exclude the garlic from this dish as the soup already featured it.


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