In chef José Andrés' version of escalivada, a traditional Catalonian shepherds' snack, a trio of impeccably sourced and roasted vegetables—sweet onions, buttery-soft eggplant, savory red peppers—is marinated in fruity olive oil with just a pinch of salt. Pure and vibrant, it's amazing as a condiment or paired with cheese and crusty bread as a tapa. Even straight from the jar, it's bliss.