Smoky Escalivada with Olive Oil and Anchovies

Why You’ll Love This Recipe

• Deep, smoky flavor from blistered, slow-roasted vegetables.
• Just a handful of ingredients with big, elegant results.
• Make-ahead friendly—tastes even better after a rest.
• Versatile: serve as tapas, on toast, alongside grilled meats, or as a vibrant salad.

Grocery List

• Produce: 2 medium eggplants, 3 large red bell peppers, 2 medium onions, 1 head garlic, flat-leaf parsley, 1 lemon (optional)
• Dairy: None
• Pantry: Extra-virgin olive oil, sherry vinegar, kosher salt, black pepper, red pepper flakes, crusty bread, oil-packed anchovies or oil-packed tuna, flaky sea salt (optional)

Full Ingredients

For the roasted vegetables

• 2 medium eggplants (about 1 3/4 lb / 800 g total)
• 3 large red bell peppers (about 1 1/2 lb / 680 g)
• 2 medium yellow or Spanish onions (about 1 lb / 450 g)

For the dressing

• 1/3 cup (80 ml) extra-virgin olive oil
• 2 tbsp (30 ml) sherry vinegar
• 3–4 garlic cloves, finely minced or grated
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)

For serving

• 1 crusty baguette or 1 small country loaf, sliced 1/2 inch (12 mm) thick
• 12 oil-packed anchovy fillets, drained, or 6 oz (170 g) oil-packed tuna, drained
• 1 tbsp chopped flat-leaf parsley
• Lemon wedges, for squeezing (optional)
• Flaky sea salt, for finishing (optional)

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Place a rack in the middle of the oven and heat to 475°F (245°C). Line a large rimmed baking sheet with foil for easy cleanup. If you have a wire rack, set it over the sheet to encourage even charring (helpful but not essential). Rinse and dry the eggplants, peppers, and onions. Leave the peppers whole with stems attached. Pierce each eggplant 3–4 times with a fork to prevent bursting.

Step 2: Roast until charred and collapsed

Arrange the whole vegetables on the sheet. Roast, turning with tongs every 15 minutes, until skins are blistered and blackened in spots and the vegetables have collapsed. Timing guide: peppers 35–45 minutes; eggplants 45–55 minutes; onions 50–60 minutes. Remove each vegetable as it finishes so nothing overcooks.

Step 3: Steam to loosen skins

Transfer the hot vegetables to a large bowl and cover tightly with a lid, plate, or foil. Let steam for 15 minutes. This softens the skins and makes peeling a breeze while trapping flavorful juices—do not discard them.

Step 4: Peel and tear into strips

Working over the bowl to catch juices, peel the peppers, discard stems and seeds, and tear the flesh into 1/2–1 inch (1–2.5 cm) wide strips. Peel the eggplants; discard tough peel and any large clumps of seeds, then tear the silky flesh into long ribbons. Peel the onions, trim the ends, and slice into 1/2 inch (12 mm) thick petals or strips. Avoid rinsing; water will wash away the smoky flavor.

Step 5: Mix the dressing

In a large mixing bowl, whisk together the olive oil, sherry vinegar, garlic, salt, black pepper, and red pepper flakes (if using). Pour in any accumulated vegetable juices from the peeling bowl to deepen the flavor.

Step 6: Marinate the vegetables

Add all the torn vegetables to the dressing and toss gently to coat without breaking them up. Let sit for 20–30 minutes at room temperature (or cover and refrigerate up to 24 hours). Taste and adjust with a pinch more salt or a few drops of vinegar until it sings.

Step 7: Toast bread and serve

Toast the bread slices under the broiler or in a hot skillet until crisp at the edges, 1–2 minutes per side. Spoon escalivada over the toast. Top each piece with 1–2 anchovy fillets or a forkful of tuna. Finish with a drizzle of the dressing, a sprinkle of parsley, a squeeze of lemon, and a pinch of flaky salt. Serve warm or cool.

Pro Tips

• Char is flavor: dark blistered patches are essential for smokiness—do not be shy.
• Grill option: cook the vegetables whole over medium-high heat (450–500°F / 230–260°C), covered, turning until charred and tender.
• Tear, don’t chop: tearing gives rustic edges that absorb the dressing better than neat cubes.
• Save the juices: the liquid released while peeling is liquid gold—whisk it into the dressing.
• Better with time: a longer rest (up to 24 hours) deepens the flavor; bring to room temp before serving.

Variations

• With tomatoes: add 2 ripe tomatoes, roasted alongside until skins loosen (20–25 minutes), then peel and tear into the mix.
• Olive and caper twist: stir in 2 tbsp chopped Castelvetrano olives and 1 tbsp capers for a briny kick.
• Herbed and smoky: add 1/2 tsp smoked paprika and a few thyme leaves to the dressing for extra earthiness.

Storage & Make-Ahead

Escalivada keeps well, covered and refrigerated, for up to 5 days. The oil may firm up when chilled; let it sit at room temperature 20–30 minutes and stir before serving. Not ideal for freezing (the vegetables become watery). Toast bread and add anchovies or tuna just before serving.

Nutrition (per serving)

Approximate, without bread or anchovies/tuna: 210 calories; 16 g fat; 12 g carbohydrates; 4 g fiber; 3 g protein; 420 mg sodium. With 1 slice toasted baguette and 1 anchovy fillet, add roughly 90 calories and 180 mg sodium.