Escalivada, a roasted vegetable dish is typical from the regions of Cataluna and Aragon. Its' name comes from a verb in Catalan meaning "to roast in the embers." It is a simple dish, with rural origins, made from roasted tomatoes, eggplants, peppers and onions. Typically served warm or room temperature with crusty bread, or to accompany meat or fish in warmer months, it is suitable to eat your-round. It is best to prepare and eat the escalivada the same day.