Best Spanish-Style Roasted Vegetables with Sherry Vinegar Recipe | Christopher Kimball’s Milk Street

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Milk Street Recipe

Spanish-Style Roasted Vegetables with Sherry Vinegar

50 minutes 10 minutes active

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

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