Spanish Escalivada

Marinated Roasted Vegetables


This is a Catalan dish that is traditionally served drenched in Extra Virgin Olive Oil, a splash of sherry vinegar and salt. Our version marinates the vegetables with our Red Mojo and then they are grilled or can also be roasted in the oven.


2 chinese or japanesse Eggplant

2 Red Bell Pepper

2 Yellow Bell Peppers

For the Marinade:

3 Tablespoons of Red Mojo

1/4 cup of Sherry Vinager of Jerez or Red Wine Vinegar

1/2 cup of a Robust Extra Virgin Olive Oil ( checkout our superb Olive Oils from Toledo, Spain)

1 teaspoon of sea salt

1 teaspoon of pink peppercorns (whole) black pepper works well too

More Extra Virgin OIive Oil to drizzle at the end


Vegetables: Cut Bell peppers in 1/2 and remove seeds and stems

Make a slit in the center of the eggplant and open them up without completely cutting it in half, this will allow for the marinade to be absorbed by the spongy eggplant


In a bowl add the Red Mojo, vinegar and mix well, then add the oil and the spices and salt. Save a tablespoon or so to drizzle over the top at the end

Add the veggies to the bowl or you can marinate them in a plastic bag if desired.

Marinate for 30 min to 2 hours.

Grill the bell peppers for about 5-7 min per side until charred, place in a bowl and cover so they steam a little so it is easier to remove the skin. Once you remove the skin thinly slice and place in a platter.

Grill the eggplant all around until skin is charred and add whole on the platter

Drizzle some marinade and more Extra Virgin Olive Oil on top and finish with pink peppercorns or black pepper and garnish with cilantro.

Serve with a good french baguette