close
Advertisement
Magazine
 

Catalan Escalivada

‘Escalivada’ comes from a Catalan word meaning ‘to roast over embers’. It is traditionally served as a first course or a side dish with barbecued or roasted meats. This oven-roasted version is a quick, easy alternative if you don’t have a charcoal grill.

Catalan Escalivada

Ingredients

  • 1 red capsicum (bell pepper)
  • 1 yellow capsicum (bell pepper)
  • 2 ripe tomatoes
  • 2 red onions
  • 1 eggplant (aubergine), about 400 g (14 oz)
  • 4 baby leeks or thick spring onions (scallions), fleshy white part only
  • 1 tablespoon chopped fresh thyme
  • Garlic dressing
  • 1 head garlic
  • 1/4 cup (60 ml) extra virgin olive oil
  • salt
  • freshly ground black pepper

Preparation

  1. Preheat the oven to 180°C (350°F/Gas 4). Put the whole red and yellow capsicums, tomatoes, onions, eggplant and the head of garlic (from the garlic dressing) on a baking tray. Do not peel, core or cut any of the vegetables. Roast the vegetables for 40 minutes.
  2. Add the leeks or spring onions to the tray and bake for a further 20 minutes, until all the vegetables are very soft and slightly blackened. Remove from the oven.
  3. When the vegetables are cool enough to handle, peel the capsicums, removing the seeds, and cut into long strips. Peel and seed the tomatoes, and cut into wedges. Peel the onions and cut into wedges. Scoop the eggplant flesh out of the skin with a large spoon, and cut the flesh into long strips. Peel the outer layer from the leeks or spring onions. Reserve any juices from the tray. Arrange the vegetables on a serving platter.
  4. To make the dressing, use a sharp serrated knife to cut the garlic head crosswise at the widest point. Squeeze the garlic flesh into a small bowl, add the olive oil and some of the reserved vegetable juices, as desired, and season with salt and freshly ground black pepper.
  5. Drizzle the dressing over the roasted vegetables, sprinkle with the thyme and serve warm.

Serves 4–6
Preparation: 10 minutes
Cooking: 1 hour



More Recipes

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Pistachio floating islands

Pistachio floating islands

In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachios float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch to this sophisticated dessert.

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Advertisement