Receta de escalivada

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and can provide similar texture.

red bell peppers

🥗Healthier: yellow bell peppers

💰Cheaper: green bell peppers

Green bell peppers are often less expensive and still nutritious.

Wash the vegetables: red bell pepper, green bell pepper, onion, tomato, and eggplant.

Drizzle olive oil over the vegetables and coat them well.

Sprinkle salt over the vegetables.

Preheat the oven to approximately 225 degrees Celsius (about 437 degrees Fahrenheit).

Place the vegetables in the oven for about 45 minutes.

After 15 minutes, remove the tomato from the oven as it is softer.

After 25 minutes, turn the remaining vegetables over in the oven.

Once the vegetables are cooked, remove them from the oven and let them temper in a sealed container or a clean bag to make peeling easier.

Peel the skin off the red and green bell peppers, removing the seeds as well.

Peel the eggplant as well, which is easy to do.

Cut the onion into strips using a knife.

Once all the vegetables are peeled, cut them into strips with your hands.

To assemble the escalivada, you can either mix the vegetables with olive oil and salt or layer them: start with a layer of onion, then tomato, green bell pepper, eggplant, and finish with red bell pepper on top.

Optionally, sprinkle some flaky salt and drizzle with more olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary