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Spanish-Style Roasted Vegetables with Sherry Vinegar

4 Servings

50 minutes 10 minutes active

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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.




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


  • 2

    medium red OR yellow OR orange bell peppers OR a combination, stemmed, halved and seeded

  • 2

    plum tomatoes, cored


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Patricia A.
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.