Escalivada: soft roasted peppers and aubergines
The regional background is supported by the sources below. This is our own adaptation for home cooking; quantities and times are editorial guidelines, not the results of a documented kitchen test.
Turisme de Barcelona lists oven-roasting as an alternative to cooking escalivada over a fire. Our home adaptation uses peppers, aubergines and onions; we omit the potato in the published description.
Source checks: 1 October 2026
Our own editorial adaptation for home cooking, not kitchen-tested. Times are guidelines; check for the described result.
No numerical score: source coverage and limitations are listed below.
Image credits
Our own AI-generated illustration; not a photograph of food prepared by the editorial team.
- Wide strips of peeled roasted red pepper and aubergine with soft onion and olive oil.
- Whole roasted peppers and collapsed aubergines with halved onions on a baking tray.