Simple Escalivada Tapas

Prep Time: 10 minutes
Cook Time: 30 minutes
Yields: 6 servings


  • 2 Red Bell Peppers
  • 2 Eggplants
  • 2 Sweet Onions
  • 1/2 cup olive oil
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • Sherry Vinegar to taste


  1. Preheat oven to 450 degrees. Place peppers, eggplants, and onions on cooling rack over baking sheet.
  2. Coat vegetables in olive oil. Season with salt and pepper on all vegetables. Place in oven for 30 minutes until soft. 
  3. Remove from oven and set aside to cool.
  4. Place red peppers inside bowl and cover with plastic wrap as they sweat.
  5. Remove the skin from the peppers, eggplant and onions. Tear apart into strips. 
  6. Reserve liquid drippings from vegetables. Mix olive oil and vinegar with reserve liquid to taste. 

Serve family style with sliced bread and goat cheese.

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