Escalivada - cooking recipe

Ingredients

2 red peppers
1 medium aubergine
2 small red onions
4 tomatoes
3 garlic cloves, unpeeled
3-4 tbs extra virgin olive oil
juice of 1 lemon
salt and freshly ground black pepper

Preparation

Preheat the oven to 200C/gas 6. Wash all the vegetables well and dry them using kitchen paper. Lay them in a single layer with the garlic on a large baking tray and add just enough olive oil to lightly coat them. Season with salt and pepper.

Roast the vegetables in the oven for 20-25 minutes, or until they are soft but still holding their shape and the skins are loosened and slightly charred. Remove from the oven and leave to cool. When the vegetables are cool, peel off all the skins and chop the vegetables into large chunks. Squeeze the garlic cloves from their skins. Arrange everything on a platter. Combine the lemon juice and remaining olive oil in a bowl, season well. Pour over the vegetables and serve warm or cold.