What is escalivada?

Escalivada characteristics, recipe and nutritional properties

What is escalivada?

Escalivada is a typical dish of Catalonia and Aragon.

It consists of a mixture of grilled vegetables or baked vegetables, that make this preparation a light and healthy dish, ideal for introducing or accompanying dinner.


Ingredients of escalivada

Preparation of escalivada

  • Wash the vegetables.
  • Place vegetables whole or cut into pieces in a large baking dish, with salt and a little oil.
  • Cook the vegetables in the oven at 180 º C for 30 minutes.
  • Remove the vegetables from the oven and let the cool for 5 minutes.
  • Remove the skin from the vegetables.
  • Place them on a serving platter.

    escaliva recipeIn the photo: escalivada with eggplant, peppers, garlic and parsley

How to serve the escalivada

It is typically served with chopped vegetables and seasoned with olive oil.

We can season it with garlic and parsley to increase the vitamins and enhance the flavor of the dish.

It is served as accompaniment, or with tomato bread.

In some regions it is served into strips, placed on top of toasted country bread, spread with tomato, dressed with oil and with a slice of goat cheese on top.

This is an exquisite and ideal preparation for an impromptu dinner.

Escalivada properties

Compatible with any balanced diet, especially in weight-losing diets. This dish is rich in fiber, vitamins and minerals.

Fiber is a unique component of the plant world, and our body needs it to maintain intestinal health, which is the center of the body’s immunity. In addition, a diet rich in fiber helps prevent cholesterol, atherosclerosis, colon cancer and provides us satiety with very few calories.

The colors of the vegetables, such as peppers, eggplants and tomatoes, are because they are rich in flavonoids that nourish the cells and prevent aging.

Grilled vegetables or baked vegetables are a great way to enjoy the taste of vegetables, in a colorful and light dish.

punto rojo More recipes and information about eggplant and other food.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

19 November, 2021

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