bars sharp thin
magnifying glass thin
heart thin
Catalan Roasted Vegetables with Smoky Mediterranean Character
A Catalan speciality made with oven-roasted aubergine, Piquillo peppers and onion, seasoned simply with olive oil.
Its soft vegetables and concentrated roasted flavour make it ideal for tapas, toasted bread, grilled fish, meats and colourful garnishes.
Escalivada is one of the classic vegetable preparations of Catalan cuisine.
Rosara creates its own version using aubergine, Piquillo peppers and onion, keeping the recipe simple and focused on the vegetables themselves.
The vegetables are roasted in the oven to concentrate their natural sweetness and develop a warm, lightly smoky character.
Olive oil brings the ingredients together without covering their individual flavours.
Serve at room temperature on toasted bread, crostini or coca-style flatbreads.
It combines naturally with anchovies, tuna, cured ham, goat cheese and fresh herbs.
Use alongside grilled fish, roast chicken, pork, lamb or barbecued vegetables.
Escalivada also works well in sandwiches, wraps, salads and composed buffet dishes.
Serve directly from the jar or finish with extra virgin olive oil, parsley, capers or a light vinaigrette.
Its combination of colour, roasted flavour and soft texture works particularly well in tapas, sandwiches, salads and sharing plates.
Aubergines (43%), Piquillo peppers (26%), onion (26%), olive oil (5%), salt and acidifier (citric acid).