The Mediterranean Dish · by Mark Beahm
Escalivada (Catalan Roasted Vegetables)
NUTRITION · PER SERVING95M COOK
CAL 8%·PRO 7%
CARBS 25G62% OF CAL
8G FIBER0G ADDED15G INTRINSIC2G OTHER15G TOTAL SUGAR
FAT 7G40% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Catalan roasted vegetable dish of whole eggplants, peppers, and onions finished with olive oil and parsley. Smoky and sweet, it's versatile enough for multiple meals.
sidespanish🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium eggplants
- 2 red bell peppers
- 2 medium onions, (unpeeled)
- 2 tablespoons extra virgin olive oil
- kosher salt
- chopped parsley, (for garnish (optional))
At a glance
PER SERVING · TIME 95M
CAL 8%·PRO 7%
CARBS 25G62% OF CAL
8G FIBER0G ADDED15G INTRINSIC2G OTHER15G TOTAL SUGAR
FAT 7G40% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 15m
- Sodium
- 404mg
- Total sugar
- 15g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 795mg
- Calcium
- 49mg
- Iron
- 0.37mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 404MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.