Escalivada (Catalan Roasted Vegetables)

Preparation

1. Step 1

   Heat oven to 375 degrees. Cut the peppers, eggplants and onion in half from top to bottom. Place the halves skin side up on a rimmed sheet pan.

2. Step 2

   Drizzle 3 tablespoons olive oil evenly over the vegetables, then rub the oil all over them.

3. Step 3

   Place the sheet pan in the oven and bake the vegetables, uncovered, until they’re quite soft and their skins well blistered, about 1 hour. Remove pan, cover with a kitchen towel and leave to cool for about 15 minutes.

4. Step 4

   Once cool enough to touch, remove pepper skins, seeds and stems, and discard, reserving the red flesh. With a large spoon, remove the eggplant pulp from its skin. Remove the charred skin from the onions.

5. Step 5

   Using your fingers or a knife, shred or slice all of the soft vegetables into strips about ½ inch wide. Put them in a bowl, season generously with salt and pepper, and toss gently.

6. Step 6

   Put garlic, vinegar, paprika and 3 tablespoons olive oil in a small bowl or measuring cup. Whisk together with a fork, pour mixture over vegetables and toss again.

7. Step 7

   Leave to rest at least 1 hour before serving, and preferably overnight. Put the mixture in a serving bowl or a platter, and garnish with parsley and basil leaves.