Escalivada

Instructions

1. Preheat the oven to 220 °C (high grill setting) and arrange the whole onions with their skins, the peppers, eggplants and tomatoes on a tray.
2. Bake for 40 minutes, turning the vegetables halfway through, until the skins blacken and loosen.
3. Let them cool slightly, then peel the peppers, eggplants and onions by hand, keeping the flesh.
4. Cut the flesh into strips and arrange them in a deep dish, alternating the colors.
5. Crush the garlic with a pinch of salt and mix it with the olive oil, add the vinegar if using.
6. Drizzle the vegetables with this dressing, add pepper and let rest 30 minutes before serving lukewarm with toasted bread.