Appetizer

Escalivada

A Catalan preparation of whole-roasted aubergines, peppers, onions, and tomatoes peeled and dressed with garlic, olive oil, and sherry vinegar.

What you’ll need

• Aubergines: 700 g
• Red bell peppers: 600 g
• Yellow onions: 350 g
• Tomatoes: 400 g
• Olive oil: 70 ml
• Garlic: 2 cloves
• Sherry vinegar: 20 ml
• Salt: 8 g

How to make it

1. Heat the oven to 220°C/425°F. Prick the aubergines and peppers, leave the onions in their skins, and keep the tomatoes whole; coat lightly with some oil.

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