Escalivada is a traditional vegetable dish from the Catalonia region of Spain. The name derives from the Catalan verb ‘escalivar’, which means ‘to cook in the ashes’ and this grilling of the vegetables over live fire is an essential element of the flavour profile. The method adds smoky, charred flavours and enhances the natural sweetness of the ingredients. A typical combination of vegetables is aubergines, peppers and onions, but garlic and tomatoes are also often added. Regional olive oil is an important component of escalivada too, dressing the vegetables and uniting their flavours. It is served with allioli and coca, a traditional, homemade Catalan flatbread.

The secret to the success of escalivada lies in its simplicity; at its most basic it contains just a few vegetables, which, when cooked with care over fire, combine to produce something more than the sum of its parts. It is likely the dish originated in Pyrenean farming communities, where its ease of production, affordability and cooking method made it an easy yet delicious option for hard working people.

Escalivada is traditionally served with allioli, a pungent garlic mayonnaise made with extra virgin olive oil. It’s simple to make your own allioli at home, and it will taste so much better than a shop bought version. Try our recipe for allioli below.

While many versions of escalivada are as simple as those above, there are other vegetables that will also work, such as tomatoes. Whole garlic cloves can also be roasted on the barbecue - simply chop the tip off a whole bulb of garlic to reveal the cloves, then drizzle with olive oil and wrap in foil. Place on the barbecue away from direct heat and roast until soft, around 40 minutes.