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Spanish-Style Roasted Vegetables with Sherry Vinegar
The Catalonian dish known as escalivada is a medley of grilled vegetables—typically eggplant, sweet peppers, onions and tomatoes—all of them finished with a glug of olive oil before serving. The name comes from the verb escalivar, meaning to char or roast in embers. For an easy all-season rendition, we roast the vegetables in a hot oven and cut them into pieces after they’re tender and lightly caramelized. A final toss with sherry vinegar adds nutty, woodsy notes and bright acidity. Serve this warm or at room temperature as a side to roasted meats or seafood or as part of a tapas spread. Or, pile the vegetables onto crusty bread along with a sharp, aged cheese or a creamy, mild one.
4
Servings
Tip
Don’t bother peeling the peppers, tomatoes and eggplant after roasting. The browning on the exteriors lends bittersweet notes and complexity while also making the dish look appealingly rustic.
50 minutes
10 minutes active
Ingredients
-
2
medium red OR yellow OR orange bell peppers OR a combination, stemmed, halved and seeded
-
2
plum tomatoes, cored
Directions
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01Heat the oven to 450°F with a rack in the middle position. In a large bowl, toss together the peppers, tomatoes, eggplant, onion, oil, 1½ teaspoons salt and ½ teaspoon pepper, rubbing the oil and seasonings into the vegetables. Using your hands or a slotted spoon, transfer the vegetables to a 9-by-13-inch baking dish; reserve the bowl and the oil that remains in it. Roast the vegetables until browned and a skewer inserted into the onion meets no resistance, 35 to 40 minutes; if you prefer your tomatoes on the firm side, remove them from the oven when they’re softened but not collapsed, about 25 minutes into roasting.
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July 1, 2022
Delicious, easy way to enjoy roasted vegetables
This is the first time I've roasted veggies without cutting them up first, and it works beautifully! The sherry vinegar just makes the flavors pop and adds a mouth watering acidity that I love, love, love. This is a versatile recipe. Couldn't find Japanese or Italian eggplant so bought a globe one twice the size I needed, so I cut it in half and baked it cut side down (based on a Milk Street Podcast tip Christopher Kimball recently shared). Worked perfectly. This recipe is going on repeat for sure.
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