Escalivada is a classic dish from Catalonia and the eastern regions of Spain consisting of grilled vegetables in olive oil. Typically, this dish is made with eggplant and red peppers, but other vegetables may also be used. The word escalivada is derived from the Catalan verb “to cook in ashes” referring to the way it is typically made. To adapt this recipe for the Suvie we slow cook the vegetables whole for over 5 hours before broiling and roughly chopping them. Serve your escalivada tapa style on toasted bread, as a side for meat or fish, or in salads.


Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 4 hours and 45 minutes
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  • 1 red bell pepper
  • 1 large onion, peeled and cut in half
  • 1 small eggplant or ½ a medium eggplant
  • 1 tsp sherry vinegar
  • 3 tbsp extra virgin olive oil
  • 1 tbsp minced fresh parsley
  • 1 small loaf of crusty bread, to serve


1) Rub red bell pepper, onion, and eggplant all over with 1 tsp olive oil. Divide vegetables between two Suvie pans. Insert pans into your Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 4 hours

2) When the vegetables are done slow cooking, broil for 10-15 minutes, until slightly charred. Remove pans from Suvie and transfer to a cutting board. Remove and discard stems, skins, and seeds from pepper and eggplant.

3) Roughly chop vegetables and transfer to a bowl. Drizzle sherry vinegar and remaining olive oil over the vegetables. Season to taste with salt and pepper. Serve with crusty bread.


Nutritional Information per serving (4 servings per recipe): Calories 140 , Total Fat 11g, Total Carbohydrates 12g, Total Sodium 590mg, Total Protein 2g

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2 days ago

Two Suvie pans but only the bottom is set to slow cook? Is that right – no setting for the top zone? Does it matter if the pepper or the eggplant is in the bottom oven?