If you are looking for a delicious vegetable summer dish, then I have the one for you. Escalivada is one of those simple, rustic Spanish dishes that completely surprises you with how flavorful it is. It’s just roasted eggplant, bell peppers, and onions—charred until soft and smoky, then drizzled olive oil, sherry vinegar, and herbs. It is super simple, but the cooking technique and the added flavors give this dish the wow factor. It’s proof that when you treat vegetables right, they don’t need much else.

• Eggplant – The traditional eggplant used for this dish is a globe eggplant, the round larger ones. You could also use Japanese eggplant here, just note they are much smaller and cooking time will be less.
• Bell Peppers – Any color bell pepper works here. You could also use other peppers like poblanos or anaheim peppers.
• Onion – I use a white or yellow onion here, however any work.
• Olives – Green pitted olives are best here, but use any olive that you like!
• Sherry Vinegar – This is used to flavor the vegetables once cooked. You can also use lemon juice or a white wine vinegar here.