Escalivada (Catalan roasted vegetables)

Method

• step 1

  Roast the vegetables whole, ideally by placing them over hot coals on a barbecue. Otherwise brush them with oil and grill them until the skin blackens and they are soft.

• step 2

  When they are cooked, wrap the vegetables in newspaper so that they finish cooking in their own steam. This also makes the skins easy to remove.

• step 3

  Once the vegetables are cool and peeled, slice the aubergines into long strips, remove the seeds from the peppers and cut into quarters, and cut the onions into quarters.

• step 4

  Toss the salad together with the garlic, olive oil and sprinkle with sea salt and parsley. You can also cross each portion of escalivada with two anchovies, or add a slice of goat’s cheese and melt under the grill if you like.