0

items in your basket

total basket value
Your Basket
Continue Shopping

FREE Brindisa Tote Bag When You Spend £60*

ESCALIVADA - CATALAN ROASTED VEGETABLES

In essence this smoky salad is a combination of roasted vegetables. Top with salted anchovies and some black olives (optional).
READY IN

1 hour and a half

COOKING TIME

45 minutes

PREP TIME

15 mins

SERVES

Serves 4

ingredients

  • 2 aubergines
  • 2 medium red peppers or Navarrico piquillo pepper strips
IN STOCK
  • 2 medium onions
  • 2 medium tomatoes
  • 4 cloves of garlic
  • 4 tablespoons Brindisa Arbequina Olive Oil
IN STOCK
  • 1 tablespoon Unio Moscatel Vinegar
IN STOCK
  • Salt and pepper to taste
  • Chopped parsley to garnish

METHOD

  1. Heat the oven to 200º C/gas mark 6.
  2. Cut slits in the whole aubergines and place in a roasting tin with the whole red peppers, onions, tomatoes (optional) and garlic, coating them all well with 2 tablespoons of olive oil.
  3. Roast for about 45 minutes or until the skins have turned black - they should be charred on the outside and soft to touch. Then take the vegetables out of the oven until they are cool enough to handle.  
  4. Remove the skins carefully and cut the vegetables into rough strips, except 2 cloves of the garlic, and arrange in a serving dish.
  5. Mash 2 of the garlic cloves and combine with the rest of the olive oil, vinegar and seasoning to make a dressing and toss through the vegetables.
  6. Serve warm or allow to marinade in the fridge for a couple of hours, as you prefer. Scatter with some chopped parsley before serving.

ingredients

  • 2 aubergines
  • 2 medium red peppers or Navarrico piquillo pepper strips
IN STOCK
  • 2 medium onions
  • 2 medium tomatoes
  • 4 cloves of garlic
  • 4 tablespoons Brindisa Arbequina Olive Oil
IN STOCK
  • 1 tablespoon Unio Moscatel Vinegar
IN STOCK
  • Salt and pepper to taste
  • Chopped parsley to garnish

Recent Recipes

PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE
An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.
MORCILLA ARANCINI WITH QUINCE ALIOLI
This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.
COD WITH HONEY ALIOLI
This delicious Cod with Honey recipe offers a wonderful alternative to traditional Christmas meat dishes. A Catalan classic from Monika Linton's book, Brindisa: The True Food of Spain, it balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish brings a festive twist to your holiday table.
WINTER GREENS PIE
This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.
Back to the top