Escalivada takes its name from the Catalan word for cooking in embers: peppers, aubergines and onions roasted until collapsing, peeled into silky strips and dressed with olive oil, garlic and a sharp splash of vinegar.
Escalivada takes its name from the Catalan word for cooking in embers: peppers, aubergines and onions roasted until collapsing, peeled into silky strips and dressed with olive oil, garlic and a sharp splash of vinegar.
Escalivada takes its name from the Catalan word for cooking in embers: peppers, aubergines and onions roasted until collapsing, peeled into silky strips and dressed with olive oil, garlic and a sharp splash of vinegar.
Escalivada takes its name from the Catalan word for cooking in embers: peppers, aubergines and onions roasted until collapsing, peeled into silky strips and dressed with olive oil, garlic and a sharp splash of vinegar.
Escalivada takes its name from the Catalan word for cooking in embers: peppers, aubergines and onions roasted until collapsing, peeled into silky strips and dressed with olive oil, garlic and a sharp splash of vinegar.
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