The escalivada is a very typical preparation in the northeast regions of Spain, mainly in Catalonia and Aragon. Incredibly easy to prepare, but will full your home of such a nice aroma. This preparation was frequently prepared at home since I have memories, and you can find it very easily in bars and restaurants. It is often consumed on top of some crusty toasted bread, or as a side dish. You can eat it warm or room temperature. And the very good thing is that you can prepare a big bunch of it in advance and keep consuming it as long as it lasts! Perfect for winter time, you can top it with anchovy fillets (classic combination) and eventually you can add some garlic slices and a few drops of vinegar. Some people add some tomatoes to the bunch of veggies (this is especially good if you have good fresh tomatoes in season). Accompanying meat or fish tastes also great. Hope you can try it out.
Ingredients for 4 servings:
-2 red bell peppers
-1 big onion
-1 big potato
-anchovy fillets (optional)
1-Rinse the veggies, peel the onion and put them on a tray. Scrub the veggies with some olive oil to help even roasting.
2-Cook in the oven for about 1 and 1/2 hours at 200ºC / 390ºF or until the veggies are ready and have nice golden brown color
3-Cover immediately with aluminum foil and let them cool for at least 15 minutes.
4-Peel the peppers and remove the seeds. Peel the eggplant. Cut peppers and eggplant into strips. Cut the potato and onion in pieces
5-Display all the veggies into a platter and add a generous amount of olive oil and some salt. Garnish with anchovy fillets (optional) and add some vinegar drops (optional as well).