Servings: six.
The grilled vegetable compote, called escalivada, can be made up to 3 days ahead and refrigerated (drizzle olive oil over the surface and cover well) but serve it at room temperature. Bread rubbed with tomato is a classic Catalan snack, but here it’s the platform for escalivada. You could serve it as a tapa, as a side dish with Chicken Thighs Baked with Lemon, Sage, Rosemary & Thyme, or alongside a Green Salad with Olives, Manchego & Romesco Sauce.
See The Guide to Grilling for more recipes for grilled breads.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Subscribe today and save up to 50%
SubscribeDo you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Already a subscriber? Log in
Write a Review