Escalivada is a traditional Catalan dish which you can find smoky grilled vegetables such as roasted eggplant, bell peppers with olive oil, onion, tomato and minced garlic. Literally, its name in Catalan is "to cook in ashes", so you can imagine its preparation is traditionally using embers of a wood fire, on glowing coals and then peeled, charred on a gas burner or grilled on a grate until charred and soft. Usually served as tapas, as a relish for grilled meats, for tuna fish with anchovies or olives in a salad. It is also possible to see them on a Catalan flat bread called 'coca'. Photo by Emily