Escalivada Cattalan

After spending a few days in Barcelona where, of course, I took the opportunity to sample some of the region’s typical recipes. We made an escalivada for one of the meals.

The dish I’m proposing today is a condensation of the flavors, smells and colors of the Mediterranean. Originating in Catalonia, this fragrant composition of sun-drenched vegetables is a delight for the palate.

Its name comes from the Catalan “escalivar”, meaning to roast in the embers.

Today, however, I’d like to suggest an oven-baked version that’s just as delicious.

Escalivada is an oven-roasted vegetable dish. Usually prepared with red peppers, eggplant, tomatoes and onions. The mixture is delicious and, what’s more, it’s a low-calorie dish. The special thing about this preparation is that it’s served with the vegetables cut into strips, and in our proposal on a bed of sweet potatoes.

Serve cold or warm, with a little salt and a drizzle of good quality organic extra virgin olive oil.