Escalivada

Method

1. 1

   Heat the oven

   Preheat the oven to 220°C (200°C fan) for about 10 minutes, until fully hot.

2. 2

   Prepare the vegetables

   Rinse and dry the peppers and aubergine, prick the aubergine several times with a fork, and leave the onion unpeeled.

3. 3

   Roast the vegetables

   Roast at 220°C (200°C fan) for 35 to 60 minutes, turning every 15 minutes; remove each vegetable when ready: peppers blistered, aubergine collapsed and onion knife-tender.

4. 4

   Steam the vegetables

   Cover the hot tray loosely with foil for 10 minutes, until the vegetable skins loosen.

5. 5

   Prepare the roasted vegetables

   Cool for 10 to 15 minutes until safe to handle, then peel the vegetables, remove the pepper seeds, save the tray juices and tear everything into broad strips.

6. 6

   Whisk the dressing

   Whisk the olive oil, sherry vinegar, garlic, salt and black pepper for about 30 seconds, until combined.

7. 7

   Dress and rest

   Gently toss the vegetables with the dressing and saved tray juices, taste and add salt if needed, then leave at room temperature for 5 minutes before serving.

Tips

• Serve with crusty bread, grilled fish or beans.
• Choose vegetables of a similar size, but remove each one as soon as it is tender.

Swaps

• Use red wine vinegar instead of sherry vinegar.
• Leave out the garlic for a gentler dressing.

Storing

Keep leftovers in a covered container in the fridge for up to 3 days. Bring them to room temperature before serving.