What Catalan dish of roasted vegetables is served at room temperature?

What Catalan dish of roasted vegetables is served at room temperature? Escalivada is the canonical answer: a smoky Catalan vegetable dish traditionally served after cooling to room temperature.

The usual ingredients are roasted eggplant and bell peppers, sometimes joined by onion, tomato, garlic, olive oil, and salt. The vegetables are charred over a grill, grate, or wood embers until soft, then peeled and arranged in strips. The smoky flavor is central to the dish, while olive oil provides its simplest dressing.

The name comes from the Catalan verb escalivar, meaning “to cook in ashes,” a reference to the traditional ember-roasting method. Modern kitchens may use a broiler, oven, or gas flame, but the preparation still aims to soften the vegetables while adding a lightly burnt outer aroma.

Escalivada may be served as a side dish, relish, or starter. It can accompany grilled meat or fish, appear with anchovies or olives, or be spread over coca, a Catalan flatbread. It is also commonly served alongside pa amb tomàquet or a potato omelet. Xató is a dressed salad, while samfaina and pisto are cooked vegetable mixtures, so they are related but not equivalent answers.