Escalivada Recipe & Wine Pairing: The Ultimate Guide for US Food Lovers

Introduction

If you’re searching for a dish that’s both a feast for the senses and a celebration of vibrant Mediterranean flavors, look no further than Escalivada. This classic Spanish recipe brings together smoky roasted vegetables—eggplant, bell peppers, and onions—into an irresistible medley that’s deeply savory, salty, and bursting with umami. But the true magic happens when you find the perfect wine pairing: suddenly, every bite and sip is elevated. Whether you’re a home cook, a food enthusiast, or a wine lover looking for your next delicious adventure, Escalivada is the perfect match for a memorable meal. And with wines readily available at Total Wine, Trader Joe's, and BevMo, pairing this dish has never been more accessible. Let’s explore how this humble Catalan classic can transform your table and your glass.

About This Dish

The Heart of Catalonia on Your Plate

Escalivada (pronounced es-ka-lee-VAH-dah) is a beloved staple from the Catalan region of Spain, celebrated for its simplicity and bold flavors. Traditionally served as a tapa or side dish, Escalivada is all about showcasing the best of seasonal produce through slow roasting. Its roots stretch deep into Mediterranean culinary heritage, where grilling or roasting vegetables over open flames was a way to coax out deep, smoky notes and a luscious texture.

The name "Escalivada" comes from the Catalan verb escalivar, meaning "to cook in ashes"—a nod to its origins in rustic, wood-fired ovens. Today, you’ll find Escalivada in homes and tapas bars across Spain, often served at room temperature with crusty bread, olive oil, and a sprinkle of fresh herbs.

What makes Escalivada truly special is its versatility. It’s naturally gluten-free, dairy-free, and nut-free, making it accessible to a wide range of diets. Its balanced flavors—sweet, smoky, and savory—make it a favorite among vegetarians and omnivores alike. And for wine lovers, its salty, umami-rich profile is a playground for discovering the ideal wine for Escalivada.

Key Ingredients & Their Role

The Flavor Symphony

Escalivada’s magic lies in its simplicity. Each ingredient plays a starring role, contributing unique flavors and textures:

• Eggplant (Aubergine): When roasted, eggplant turns silky and tender, soaking up olive oil and developing subtle smoky notes. Its mild bitterness and creamy texture are key for balancing the dish’s overall richness.
• Bell Peppers: Both red and yellow varieties bring sweetness, vibrant color, and a hint of tang. Roasting intensifies their natural sugars, and their charred skins add unmistakable depth. The peppers’ juiciness helps cut through the umami of the eggplant and onion.
• Onion: Roasted onion adds gentle sweetness and a layer of complexity, mellowing out as it caramelizes. The onion’s umami and subtle acidity make the dish more dynamic, helping it pair beautifully with a wide range of wines.
• Garlic & Parsley: Garlic brings a punch of pungency, while parsley adds freshness and color. These finishing touches help brighten the robust roasted vegetables.
• Extra Virgin Olive Oil: The backbone of Mediterranean cooking, olive oil’s fruity, peppery notes tie everything together and enhance mouthfeel.
• Salt & Pepper: Simple seasonings that amplify the natural flavors and help harmonize all the elements.

Wine Pairing Considerations

Escalivada’s salty, umami-rich, and subtly sweet profile makes it an ideal candidate for wines that offer freshness, moderate acidity, and restrained tannins. The roasted vegetables’ smoky character calls for reds with earthy undertones or whites with mineral notes. A well-chosen wine pairing can cut through the richness, complement the sweet roasted flavors, and refresh the palate.

Recipe

Ingredients:

• 2 large Aubergines
• 2 large Red bell peppers
• 2 large Yellow bell peppers
• 2 medium Onions
• 4 Garlic cloves
• 1/4 cup Extra virgin olive oil
• 2 tbsp (finely chopped) Fresh parsley (for garnishing)
• To taste Salt
• To taste Pepper
• 8 (lightly toasted) Bread slices (for serving)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a large baking tray with parchment paper.
2. Wash the aubergines, bell peppers, and onions. Slice the onions in half, leaving their skins on. Keep the aubergines and bell peppers whole.
3. Place the aubergines, bell peppers, and onions on the prepared baking tray. Drizzle them lightly with olive oil.
4. Roast the vegetables in the middle rack of the oven for 40-50 minutes, turning them halfway through, until the skins are charred and the vegetables are tender.
5. Remove the roasted vegetables from the oven and let them cool for 10-15 minutes. Meanwhile, finely chop the garlic.
6. Peel the skins off the bell peppers, aubergines, and onions. Remove the seeds from the peppers. Slice all the vegetables into thin strips.
7. In a serving dish, arrange the roasted vegetable strips in alternating layers (e.g., aubergine, red pepper, yellow pepper, onion) for a visually appealing presentation.
8. Sprinkle the finely chopped garlic evenly over the vegetables. Drizzle everything with extra virgin olive oil and season lightly with salt and pepper.
9. Garnish with finely chopped parsley and serve with lightly toasted bread slices on the side for dipping.

Nutrition Facts (per serving):

• Calories: 220 kcal
• Protein: 3.0g
• Fat: 18.0g
• Carbohydrates: 12.0g
• Salt: 1.2g

Dietary Information: Gluten-free, Dairy-free, Nut-free

Perfect Wine Pairings

Wine for Escalivada: Recommendations and Rationale

Escalivada’s roasted vegetables create a salty, umami-rich canvas that pairs well with wines offering freshness, minerality, and balanced acidity. Here are four wine recommendations—each a perfect match for Escalivada’s bold flavors and easily found at Total Wine, Trader Joe's, BevMo, and local wine shops in the US ($15-30 range):

1. California Pinot Noir

• Why it works: Pinot Noir from Sonoma or Monterey has bright red fruit, earthy undertones, and moderate tannins that complement Escalivada’s smoky, sweet notes without overpowering them. The wine’s acidity refreshes the palate after each bite.
• Where to buy: Widely available at Total Wine and BevMo, with plenty of options in the $18-30 range.

2. Spanish Garnacha (Grenache)

• Why it works: Garnacha offers juicy red fruit, spice, and a touch of minerality—echoing the Mediterranean roots of Escalivada. The wine’s lively acidity cuts through the richness of olive oil and roasted vegetables.
• Where to buy: Trader Joe’s and Total Wine carry several Spanish Garnachas, often well under $20.

3. Oregon Pinot Gris

• Why it works: Crisp, aromatic, and with bright acidity, Oregon Pinot Gris brings freshness to Escalivada. Its subtle citrus and pear notes accentuate the sweetness of peppers and onions, while its dry finish balances the umami flavors.
• Where to buy: Oregon Pinot Gris is a staple at Total Wine and BevMo, typically in the $15-25 range.

4. French Côtes du Rhône

• Why it works: Blends from the Rhône region (often Grenache/Syrah) are medium-bodied, earthy, and peppery—an ideal complement to Escalivada’s roasted, savory taste. They bring just enough structure without overwhelming the dish.
• Where to buy: Look for Côtes du Rhône at Total Wine, Trader Joe’s, or your local wine shop; expect to pay $15-25 for a quality bottle.

Bonus: Italian Vermentino or Spanish Albariño

• Both offer minerality and refreshing acidity, and pair well with salty, umami vegetable dishes. These whites are excellent choices for those who prefer lighter wines or serve Escalivada as a starter.

Tips for Choosing the Best Wine for Escalivada:

• Seek wines with moderate acidity to balance the richness and saltiness.
• Avoid overly tannic reds, which can clash with the dish’s subtle bitterness.
• Earthy, mineral-driven wines are a perfect match for roasted vegetables.
• Explore both Old World (France, Spain, Italy) and New World (California, Oregon, Washington) options for variety and value.

Discover more pairings with Vinomat—the smart app for food and wine pairing—where you can match Escalivada to hundreds of great bottles, tailored to your taste and budget.

Cooking Tips & Techniques

How to Master Escalivada in Your Kitchen

• Roast for Depth: Don’t rush the roasting process—allow vegetables to char and soften fully for maximum smoky flavor and tender texture. The longer roast intensifies sweetness and brings out umami.
• Peeling Made Easy: After roasting, let vegetables steam covered for 10-15 minutes. This loosens skins, making peeling a breeze and preserving the silky interior.
• Season Thoughtfully: Salt enhances natural flavors, but taste before adding too much—especially if serving with salty bread or olives.
• Cut Uniform Strips: Slicing vegetables into even strips ensures each bite has balanced flavor and a beautiful presentation.
• Use Quality Olive Oil: Choose robust, fruity extra virgin olive oil for drizzling—it elevates the dish and adds heart-healthy fats.
• Room Temperature is Best: Let Escalivada rest before serving; flavors meld and develop, and the dish shines at room temp.

Common Mistakes to Avoid

• Under-roasting: If vegetables aren’t fully tender and charred, the dish will lack depth.
• Skipping the Steam Step: Peeling is much harder if you skip this trick.
• Over-seasoning: Too much salt or garlic can overshadow the vegetables.
• Using Low-Quality Oil: The olive oil is a key flavor, so invest in quality.

Serving Suggestions

Setting the Scene for an Unforgettable Meal

Escalivada is all about casual elegance. Present the roasted vegetable strips in alternating layers on a wide platter, drizzle generously with olive oil, and finish with fresh parsley for color and freshness. Serve with lightly toasted bread slices—crusty baguette or rustic sourdough are ideal for scooping up every bite.

For a complete experience, set up a Spanish-inspired spread: Escalivada alongside marinated olives, Manchego cheese, and a simple green salad. Pour one of your recommended wines (Pinot Noir, Garnacha, Pinot Gris, Côtes du Rhône), and encourage guests to taste and compare—the perfect match is just a pour away.

Whether you’re hosting friends or enjoying a quiet dinner for two, Escalivada brings warmth and conversation to the table. For wine lovers, use Vinomat to discover pairings tailored to your exact preferences and explore new bottles from Total Wine, Trader Joe’s, BevMo, or your favorite local shop.

Conclusion

Escalivada is the kind of recipe that invites you to slow down, savor, and celebrate abundance—on your plate and in your glass. With its bold, savory flavors and endless wine pairing potential, this Catalan classic is made for sharing and discovering new favorites. Whether you’re a seasoned cook or just starting your food and wine journey, Escalivada offers a delicious way to elevate any meal. Try it tonight, experiment with wine recommendations from Vinomat, and let your next dinner be a perfect match of flavors and friendship.