Vegetable escalivada with boquerones and anchovies

Difficulty: ★☆☆


  • 2 Medium onions.
  • 3 Eggplants.
  • 2 Red peppers.
  • 2 Green peppers.
  • 3 Ripe medium tomatoes.
  • 2 Garlic cloves (optional).
  • Extra virgin olive oil.
  • Coarse marine salt.
  • Basil and thyme.
  • 8 Anchovies in oil.
  • 8 Boquerones (fresh white anchovies).

Category: First course


Wash vegetables and preheat the oven to 356ºF. Have all the vegetables (with the skin on) in an oven proof pan. Sprinkle with extra virgin olive oil and season with salt and spices.    Cook in the oven for 35 to 40 min turning when about half done. Remove from the oven and cover with aluminum foil. Let stand for 20 minutes. Peel all the ingredients and cut into long thin strips. Place on a serving dish, drizzling the vegetables with some olive oil. Arrange the boquerones and the anchovies on top of the vegetables. Sprinkle with finely chopped raw garlic.
The Escalivada is a typical dish of Catalonia, Spain. It can be served by itself, as a side dish to accompany different meats and fish, with white rice or over a piece of bread.
It is necessary to distinguish between the terms bocarte, anchoa y boquerón ,used differently in the Spanish regions outside Cantabria. There are three different names for the fish used in the recipe:

  • The bocarte, which is the raw fish, served fried or breaded. 
  • The anchovy, salted and then semi-conserved in oil.
  • The boquerón is the fish, marinated in vinegar.