The word escalivada comes from the Catalan word escalivar, meaning “to char”, as the vegetables were traditionally cooked over embers.


– 2 aubergines
– 2 green peppers
– 2 red peppers
– 4 red onions
– 8 tomatoes
– 30 cl olive oil
– salt and pepper 1 large clove of garlic, chopped
– 1 tablespoon sherry vinegar
– 2 tablespoons coarsely chopped flat-leaf parsley
– 2 teaspoons small capers in vinegar, drained

fruit veg food


A barbecue is ideal for making escalivada, as roasting the vegetables in a conventional oven does not really achieve the smoky flavour that is the essence of the dish.

Char-grill or barbecue peppers and aubergines until soft and tender, then transfer to a bowl, cover with clingfilm, and stand for 15 minutes.

Peel both, removing seeds from peppers and tear into large pieces. Remove stem end of aubergine and tear lengthways into 6 pieces.

Chop onions and lightly brush with olive oil, then char-grill or barbecue for 3-4 minutes on each side or until just tender and golden.

Place char-grilled vegetables on a large platter or in separate bowls. Place garlic and 1 teaspoon sea salt into a mortar and, using a pestle, pound into a smooth paste , add ¼ cup olive oil, vinegar, parsley and capers.

Season to taste with freshly ground black pepper, combine well, drizzle mixture over grilled vegetables and serve with crusty bread.


  1. Hi again Kate. In the end I sliced the tomatoes fairly thickly and cooked them at the same time as the onions. It turned out really well, absolutely delicious. The oil mix is fabulous and I will certainly be using that in other recipes too.

  2. This recipe looks delicious, but it doesn’t tell me what to do with the tomatoes! Please would you amend it so that we can all try it out.

    1. Hello Jill. It WAS absolutely delicious but haven’t made it for ages and can’t remember what I did with the tomatoes! I think you’ll have to make it up!! Bonne chance 🙂

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