Delicious Spanish Roasted Vegetables Recipe

A lot of people associate sheet pan veggies with warm dishes and recipes for the winter, such as saffron rice and vegetable empanadas.

However, the Spanish roasted vegetables kick the board as they are roasted in the oven but served cold or at room temperature.

If you are looking to include more vegetables in your diet, or just want to eat a delicious (an easy-to-make) vegan dish, then this Spanish tapas recipe is for you.

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Background of the Dish

When it comes to vegetable tapas recipes, this is probably the one with more versions.

Depending on the region of Spain that you are in, you will find different ingredients or cooking methods for these Spanish roasted vegetables.

For the Andalusian version, the ingredients that you can’t miss are garlic, tomato, eggplant, and bell pepper, and are commonly cooked in the oven (occasionally on the grill).

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Things You’ll Need for Spanish Roasted Vegetables

Spanish roasted vegetables are one of the easiest Mediterranean vegetable dishes because you only need eggplant, tomatoes, onions, red bell peppers, and garlic to make them.

This recipe is usually made in a sheet pan, but any similar baking tray will work.

Ingredients

• 4 tomatoes
• 2 eggplants
• 3 onions
• 2 red bell peppers
• 1 green bell pepper
• 3 garlic cloves
• Salt and pepper to taste
• 1/2 cup (100ml) extra virgin olive oil (you can use just a splash too)

How to Make Spanish Roasted Vegetables – Step by Step Guide

1. To start with this roast vegetable recipe you have to preheat the oven to 180ºC (356°F). The equivalent is medium to low heat (in case you can’t see the degrees).

2. Now peel the onions, and cut the bell peppers in half but only to remove the seeds.

3. Next, you have to wash all the vegetables with a lot of water (especially those that go with the peel to the oven) and place them on a sheet pan. Also, add the garlic cloves (you can peel them or not).

4. After that, poke holes in the eggplants with the help of a knife so they don’t burst while cooking.

5. Then add a little extra virgin olive oil and salt on top of your sheet pan veggies, trying to cover as much as you can.

6. When the oven is hot, put the tray with the vegetables and cook it for 50 minutes at that same temperature (or medium to low heat).

7. Halfway through cooking, flip them over so they cook evenly. Keep in mind that all of these vegetables have a lot of liquid, so be careful as you flip them.

8. When the vegetables are cooked, remove the tray from the oven and cut them into strips. Now you can remove the skin from the eggplant and tomato (it is easier than when they are raw).

9. If you choose not to peel the garlic before, you just have to press the skin and it will come out completely (be careful and don’t burn your fingers).

10. Now put the vegetables in another tray or bowl to be able to serve them (make sure to pass the juice of the vegetables too, since it is full of flavor). Let the roasted sheet pan vegetables cool or come to room temperature.

11. For the final step and once the roasted Mediterranean vegetables are cold, add a little extra virgin olive oil, salt, and finely chopped garlic. Serve the Spanish veggies and enjoy.

Substitution of Ingredients

Eggplants, bell peppers, onions, and tomatoes are the best-roasted vegetables ever, but for the Spanish roasted vegetables, you can switch things up a little bit and use others.

For example, doing a mix of peppers would give more spiciness to your sheet pan vegetables, but also more color.

The olive oil goes well with the Spanish vegetables, but you can change it for corn, sunflower, or canola oil (use less than the amount listed, or it might be too oily).

Other ingredients that you can add to this sheet pan roasted vegetables are carrots, potatoes, red onion, padron peppers, etc.

Check out other delicious Spanish vegetarian tapas that you most definitely have to try.

Tips on Serving Spanish Roasted Vegetables

Spanish roasted vegetables usually can be served in many ways, but the classic escalivada is served cold or at room temperature, seasoned, and lined with salt, pepper, and olive oil.

You can toast some slices of your favorite bread, place the sheet pan roast vegetables on top of it, and eat it as tapas.

Besides that, you can also serve them as a side dish or appetizer, just like other Spanish vegetable dishes such as the Papas arrugadas or the Patatas bravas.

How to Store Spanish Roasted Vegetables

What we love the most about these Spanish roasted vegetables is that it is perfect for storing.

You can store the vegetables for up to 5 days in the fridge (in a covered container), or freeze them for up to 45 days.

Some people store Spanish vegetable dishes like this for 15 days, but we don’t recommend that: it is better to eat the vegetables fresh, and if you store them for too long they can get moldy.

In the same way that it happens with other Mediterranean vegetable recipes, if you are going to freeze it, don’t season and line the escalivada, do it before eating.

Recipe Card: Spanish Roasted Vegetables

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