Escalivada is a traditional dish from the Catalonia region of Spain. It consists of roasted vegetables, typically including eggplant, bell peppers, onions, and tomatoes. The vegetables are usually cooked over an open flame or in an oven until they are tender and slightly charred, enhancing their natural flavors. Once roasted, the vegetables are peeled and often served drizzled with olive oil and seasoned with salt. Escalivada can be enjoyed on its own, as a side dish, or as a topping for bread. It is a popular choice in Mediterranean cuisine, celebrated for its simplicity and rich taste.