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.