Appetizer

Escalivada

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

What you’ll need

• Eggplants: 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 eggplants and peppers, leave the onions in their skins, and keep the tomatoes whole; coat lightly with some oil.

Keep cooking
in the app.

This is your first step. Continue with In My Fridge for the full cooking method.Get the app Coming soon for iPhone

From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.