Catalan Escalivada Roasted Vegetable Salad

Ingredients

• •2 eggplants
• •3 red peppers
• •2 onions
• •3 garlic cloves
• •4 tbsp olive oil
• •1 tbsp grape vinegar
• •Black olives
• •Parsley, salt

Steps

1. 1Oil the whole eggplants, peppers and onions and lay them on a baking tray.
2. 2Roast at 200 C for 45-50 minutes until the skins blister and blacken.
3. 3Rest them covered for 10 minutes while hot, then peel.
4. 4Tear the vegetables into long strips and arrange on a plate.
5. 5Drizzle with a dressing of crushed garlic, olive oil, vinegar and salt.
6. 6Garnish with olives and parsley and serve at room temperature.

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