Escalivada (Catalan Roasted Vegetables)
1 servings of escalivada (catalan roasted vegetables) contains 121 Calories. The macronutrient breakdown is 47% carbs, 46% fat, and 7% protein. This is a good source of fiber (22% of your Daily Value).
- Makes
- 6 servings
- Prep Time
- 25 minutes
- Cook Time
- 50 minutes
Ingredients
Directions
- Preheat the oven to 450F. Line a baking sheet with foil.
- Lightly rub the eggplants, bell peppers, and onions with olive oil and set them the prepared baking sheet. Roast until the skin is blistered and blackened and flesh is tender when pierced with a knife, rotating the vegetables once or twice partway through cooking.
- Remove vegetables from the pan as they are done, the eggplants and peppers will roast for about 30 to 40 minutes, and the onions will likely take an additional 10 minutes or so depending on their size.
- Put the eggplants and red peppers into a plastic bag, seal and let them rest for about 10 minutes. This will loosen the skins. Carefully peel the skins off the vegetables and remove the stems. Gently scoop out the seeds from within the eggplant and peppers, and tear or cut the flesh into strips. Slice the peeled onions with a knife.
- Whisk together the 2 tablespoons extra-virgin olive oil, vinegar, garlic, salt and pepper, and dress the vegetables, lightly tossing to help incorporate the flavors. Taste and adjust seasoning as needed. Arrange the vegetables in a serving dish and top with chopped parsley.
- Cover and refrigerate for at least an hour to allow the flavors to develop. Serve cold or at room temperature, preferably with crusty bread.
- Recipe by: Victoria (source: https://mission-food.com/escalivada-catalan-roasted-vegetables/)
Nutrition Facts
For 1 servings of escalivada (catalan roasted vegetables) (237g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 121 | |
| Fats | 7g | 8% |
| Saturated fats | 1g | 4% |
| Trans fats | 0g | |
| Cholesterol | 0mg | 0% |
| Sodium | 52mg | 2% |
| Carbs | 15g | 5% |
| Net carbs | 9g | |
| Fiber | 6g | 22% |
| Sugar | 9g | |
| Protein | 2g | |
| Calcium | – | |
| Iron | – | |
| Potassium | – | |
| Vitamin D | – | |
| Vitamins and Minerals | ||
| Alpha carotene | – | |
| Beta carotene | – | |
| Caffeine | – | |
| Choline | – | |
| Copper | – | |
| Fluoride | – | |
| Folate (B9) | – | |
| Lycopene | – | |
| Magnesium | – | |
| Manganese | – | |
| Niacin | – | |
| Pantothenic acid | – | |
| Phosphorus | – | |
| Retinol | – | |
| Riboflavin (B2) | – | |
| Selenium | – | |
| Theobromine | – | |
| Thiamine | – | |
| Vitamin A IU | – | |
| Vitamin A | – | |
| Vitamin B12 | – | |
| Vitamin B6 | – | |
| Vitamin C | – | |
| Vitamin D IU | – | |
| Vitamin D2 | – | |
| Vitamin D3 | – | |
| Vitamin E | – | |
| Vitamin K | – | |
| Zinc | – | |
| Sugars | ||
| Sugar | 9g | |
| Sucrose | – | |
| Glucose | – | |
| Fructose | – | |
| Lactose | – | |
| Maltose | – | |
| Galactose | – | |
| Starch | – | |
| Fats | ||
| Saturated fats | 1g | 4% |
| Monounsaturated fats | – | |
| Polyunsaturated fats | – | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | – | |
| Total omega 6 | – | |
| Alpha Linolenic Acid (ALA) | – | |
| Docosahexaenoic Acid (DHA) | – | |
| Eicosapentaenoic Acid (EPA) | – | |
| Docosapentaenoic Acid (DPA) | – | |
| Amino Acids | ||
| Alanine | – | |
| Arginine | – | |
| Aspartic acid | – | |
| Cystine | – | |
| Glutamic acid | – | |
| Glycine | – | |
| Histidine | – | |
| Hydroxyproline | – | |
| Isoleucine | – | |
| Leucine | – | |
| Lysine | – | |
| Methionine | – | |
| Phenylalanine | – | |
| Proline | – | |
| Serine | – | |
| Threonine | – | |
| Tryptophan | – | |
| Tyrosine | – | |
| Valine | – | |
