Escalivada is a traditional Catalan dish of smoky grilled vegetables. It typically features a mix of bell peppers, eggplant, and onions, which are slow-roasted or grilled to sweet, tender perfection.
Preheat your oven to 200 degrees Celsius.
Line a baking sheet with parchment paper.
Place the eggplant, bell peppers, and onion on the prepared baking sheet.
Roast in the preheated oven for about 45-50 minutes, turning occasionally, until the vegetables are soft and the skins are charred.
Remove from oven and cover with foil, allowing them to steam for 10 minutes. This makes peeling the skin off easier.
Peel the skin from the vegetables while they are still warm.
Tear the vegetables into strips and toss with olive oil, garlic, and salt.
Serve warm or at room temperature, sprinkled with chopped parsley.
