To begin, preheat your oven to 400°F (200°C). Line a large baking tray with parchment paper or foil for easy clean up. This temperature is ideal for roasting the vegetables to enhance their natural sweetness.

Wash the vegetables thoroughly. Place the whole red bell peppers, eggplant, zucchini, red onion (halved), tomatoes, and garlic cloves on the prepared baking tray. Brush each vegetable lightly with olive oil to ensure even roasting and sprinkle with a touch of salt.

Place the tray in the preheated oven and roast for 30-40 minutes. Rotate the vegetables halfway through, ensuring each side is evenly roasted. Look for blistering on the peppers and softness in the eggplant and zucchini; these indicators show they’re done.

Once the vegetables are roasted, remove the tray from the oven and let them cool for a few minutes. This brief cooling period makes handling and peeling easier without burning your fingers.

Peel the skins from the red bell peppers and tomatoes, which should slip off easily after roasting. Slice the peppers and tomatoes into long strips. Scoop out the flesh of the eggplant and slice it into strips as well, creating uniformity in the salad.

Slice the zucchini and onion into similar strips. This uniform cut will allow for a balanced texture and flavour in each bite of the Escalivada. If desired, finely chop the roasted garlic and mix it with the vegetables for a deeper flavour.

Place all sliced vegetables in a large serving dish. Drizzle with 3 tablespoons of extra virgin olive oil, and season with salt and freshly cracked black pepper. Gently toss to coat the vegetables, allowing the flavours to meld.

Serve Escalivada at room temperature or slightly chilled, garnished with freshly chopped parsley. Pair with crusty bread or grilled fish, or enjoy as a standalone dish. Drizzle with a touch more olive oil if desired, and let the flavours of this traditional Spanish salad transport you to the Mediterranean.