Escalivada

Method

1. 1

   Heat the oven

   Heat the oven to 220°C (200°C fan). Allow about 10 minutes for it to reach temperature.

2. 2

   Prepare the vegetables

   Rinse and dry the peppers and aubergine, then prick the aubergine several times with a fork. Peel the onion and leave it whole.

3. 3

   Roast the vegetables

   At 220°C (200°C fan), roast the vegetables on a tray for 40 to 50 minutes, turning them every 15 minutes.

4. 4

   Check for doneness

   They are done when the peppers and aubergine are deeply blistered and collapsed, and the onion is soft when pierced with a knife.

5. 5

   Steam and cool

   With the oven off and the vegetables out, cover the hot tray loosely with foil for 10 minutes. Then leave until cool enough to handle, about 10 minutes.

6. 6

   Peel and tear

   Peel the peppers and remove their seeds, then peel the aubergine and onion. Tear the vegetables into broad strips, keeping any juices from the tray.

7. 7

   Make the dressing

   Whisk the olive oil, sherry vinegar, garlic, salt and black pepper for 1 minute, until combined.

8. 8

   Toss and serve

   Toss the dressing gently with the vegetables and their saved juices. Leave for 5 minutes so the flavours settle, then serve at room temperature.

Tips

• Turn the vegetables every 15 minutes so they blister evenly.
• Keep the tray juices when peeling; they add flavour to the dressing.
• Let the vegetables cool enough to handle before peeling, but peel them while still slightly warm for easier handling.

Swaps

• Use red wine vinegar in place of sherry vinegar.
• Use a small garlic clove, crushed finely, instead of finely grated garlic.

Storing

Refrigerate leftovers in a covered container for up to 3 days, and bring to room temperature before serving.