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Spanish-Style Roasted Vegetables with Sherry Vinegar

Spanish-Style Roasted Vegetables with Sherry Vinegar

By Courtney HillNovember 18, 2021

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    10 minutes active
  • Rating

The Catalonian dish known as escalivada is a medley of grilled vegetables—typically eggplant, sweet peppers, onions and tomatoes—all of them finished with a glug of olive oil before serving. The name comes from the verb escalivar, meaning to char or roast in embers. For an easy all-season rendition, we roast the vegetables in a hot oven and cut them into pieces after they’re tender and lightly caramelized. A final toss with sherry vinegar adds nutty, woodsy notes and bright acidity. Serve this warm or at room temperature as a side to roasted meats or seafood or as part of a tapas spread. Or, pile the vegetables onto crusty bread along with a sharp, aged cheese or a creamy, mild one.

Tip

Don’t bother peeling the peppers, tomatoes and eggplant after roasting. The browning on the exteriors lends bittersweet notes and complexity while also making the dish look appealingly rustic.

Ingredients
  • 2

    medium red OR yellow OR orange bell peppers OR a combination, stemmed, halved and seeded

  • 2

    plum tomatoes, cored

  • 1

    Japanese eggplant OR Chinese eggplant OR Italian eggplant (about 6 ounces), trimmed

  • 1

    small red onion, root end intact, cut into 8 wedges

  • ⅓

    cup extra-virgin olive oil

  • Kosher salt and ground black pepper

  • 2

    tablespoons sherry vinegar

Step 1

Heat the oven to 450°F with a rack in the middle position. In a large bowl, toss together the peppers, tomatoes, eggplant, onion, oil, 1½ teaspoons salt and ½ teaspoon pepper, rubbing the oil and seasonings into the vegetables.

Using your hands or a slotted spoon, transfer the vegetables to a 9-by-13-inch baking dish; reserve the bowl and the oil that remains in it.

Roast the vegetables until browned and a skewer inserted into the onion meets no resistance, 35 to 40 minutes; if you prefer your tomatoes on the firm side, remove them from the oven when they’re softened but not collapsed, about 25 minutes into roasting.

Step 2

Transfer the roasted vegetables to a cutting board, then cut them into large bite-size pieces. Return the vegetables and accumulated juices to the bowl with the oil.

Add the sherry vinegar and toss. Taste and season with salt and pepper, then transfer to a serving dish. Serve warm or at room temperature.

Step 3

Fresh flat-leaf parsley OR flaky salt OR both

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