Oven-roasted escalivada

Ingredients

• 2 red bell peppers
• 2 eggplants
• 2 onions
• 4 garlic cloves
• Olive oil
• Salt and pepper to taste

Step-by-step preparation

1. Preheat the oven to 200 °C.
2. Wash the peppers, eggplants and onions. Cut the peppers and eggplants in half lengthwise and the onions into quarters. There’s no need to peel them.
3. Place the vegetables on a baking tray lined with foil. Add the unpeeled garlic cloves.
4. Drizzle the vegetables with olive oil and season with salt and pepper.
5. Roast the escalivada for about 45–50 minutes, until the vegetables are tender and browned. Turn them halfway through so they cook evenly.
6. Take the tray out of the oven and let the vegetables cool.
7. Peel the peppers and garlic. To peel the peppers easily, put them in a plastic bag, close it, let them rest for a few minutes and then carefully remove the skin. Peel off the charred skin of the eggplants too.
8. Cut the vegetables into thin strips and arrange them on a plate. Serve the escalivada cold or warm.
9. Dress the escalivada with a drizzle of olive oil and a little salt and pepper.