Escalivada (Roasted peppers, aubergines and onions ) Old taditional Catalan cooking method

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.

Preheat the oven to 220 degrees Celsius.

Wash the aubergines and red bell peppers and pat them dry.

Place the vegetables in a baking tray without any oil or salt.

Peel the onions and place them in another tray.

Roast the vegetables in the oven for about an hour, turning them halfway through to ensure even cooking.

After an hour, check the vegetables; the peppers and onions should be tender and slightly charred, while the aubergines may need a bit longer.

Peel the skin off the roasted peppers and aubergines once they are cool enough to handle.

Transfer the peeled vegetables to a tray.

Season the vegetables with salt, olive oil, and balsamic vinegar, then mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary