Escalivada

Here are the ingredients you'll need

• 2 red peppers
• 1 aubergine
• 2 onions
• 1 head of garlic
• Extra virgin olive oil
• Pink salt

Method

1. 1Preheat the oven to 180ºC.
2. 2Wash the vegetables, peel the onions, and slice the top off the head of garlic.
3. 3Place everything on a baking tray and roast for 60 minutes at 180ºC.
4. 4Remove from the oven and cover the tray with a clean tea towel or foil until completely cooled.
5. 5Peel the peppers and discard the seeds.
6. 6Peel the aubergine and roughly chop the onions.
7. 7Tear or slice the aubergine and peppers into strips.
8. 8Squeeze out the roasted garlic cloves.
9. 9Place everything in a container with a pinch of salt and a generous glug of extra virgin olive oil, then keep in the fridge until ready to serve.

Extra tip

1. 1If you cover it well with olive oil, it will keep for days in the fridge.
2. 2You can also freeze it or preserve it in jars.