Party Like They Do In Spain With Escalivada, A Tapas Dish That’s Fun And Fuss Free
Running out of ideas for your New Year’s celebrations? Spanish tapas are always your go-to party food, and this version of Spanish escalivada using roasted vegetables and anchovies certainly fits the bill. Chef Jill likens this dish to our very own tortang talong. Except here, vegetables are roasted instead of grilled, making it easier to peel off their skin afterwards. Paired with salty anchovy fillets and crusty bread, this dish is a lively and aromatic addition to your end-of-year partying—enjoyed with sparkling wine, of course!
- 1 red bell pepper
- 1 green bell pepper
- 2 eggplants
- 1 onion
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- 12 anchovies
- sea salt, to taste
- more olive oil, for drizzling
1. Preheat oven to 375°F.
2. In a bowl, toss together all ingredients except anchovies. Transfer mixture to a shallow baking tray and roast for 25 to 30 minutes, or until vegetables are soft and lightly browned.
3. Remove from oven and peel the vegetables. Carefully remove the seeds then cut the vegetables into strips.
4. Arrange the vegetable strips on a platter. Top with anchovies and drizzle with more olive oil.
5. Serve with toasted bread.
This recipe first appeared in FOOD Magazine, April-May 2014 issue
Styling by Jill F. Sandique
Photography by Paulo Valenzuela