Escalivada of Roast Vegetables

When I first started reading about Catalan food, this is the dish that I kept seeing at the top of every “you must try this” dish. This easy and rustic dish is very satisfying. It works beautifully on its own, or as a pairing to a series of other dishes, or perhaps a platter of roast meats. I chose some of my favorite vegetables to roast, but, you can change up the vegetables by season. Perhaps some asparagus and summer squash in the warmer months. Or leeks in the winter? The best part, you can make this ahead and serve it chilled! This is an amazing quality for a dinner where you are preparing several dishes.

Crudité Platter

In comes Crudités! The harvest season seems a bit longer this year, due to the strange weather, so the farmer’s market is still awash with beautiful fall vegetables. I wanted to showcase their beauty and color. You can use any variety of veggies that you can get your hands on. Our platter had 2 varieties of radishes, green beans, Persian cucumbers, carrots, radicchio, baby bell peppers, asparagus, and some pistachios for crunch. We served our veggies with two sauces, a homemade aioli and homemade Caesar dressing.