Escalivada

Method

Preheat the oven to 200°C and line a large baking tray with foil. Wash and halve the aubergines, peppers, courgettes, and onion, leaving the skins intact. Arrange all vegetables skin-side up on the tray, drizzle generously with olive oil, season with salt and pepper, and roast for 40-50 minutes until the vegetables are tender and the skins begin to blacken. Remove from the oven and allow to cool slightly until they can be handled. Peel away the charred skins carefully and discard, then cut the flesh into strips. Layer the roasted vegetables on a serving plate, scatter with sliced raw garlic, drizzle with the remaining olive oil, and season to taste. Serve at room temperature, either warm or cold, with crusty bread.