Escalivada is a roasted vegetable dish, typical from the regions of Cataluña and Aragon. Its’ name comes from the Catalan verb escalivar, which is the process of cooking food slowly very close to the embers of a barbecue. It is a simple dish, with rural origins, made from roasted aubergine, peppers, tomatoes and onions. Typically served warm or at room temperature with crusty bread, escalivada works well as a garnish to both meat or fish dishes. In this recipe, I pair it with some chargrilled smoked chorizo sausage and a creamy chickpea puree for the perfect barbecue dish.
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