Escalivada

I loved the sound of this dish, the way it was cooked, burnt over barbecue coals. I liked its simplicity and the space for the ingredients to just be their smoky deliciousness.  It didn't disappont.

Ingredients
serves 2

1 red pepper
1 yellow pepper

1 aubergine

1 onion

extra virgin olive oil

sherry vinegar

sea salt

Method

If you're using a barbecue set the coals alight. 

Alternative use the grill in your oven. 

Place the peppers, aubergine and onion over/under the heat and cook until completely blackened. Then turn over and do the same to the other side.

Once cooked, place into a bowl and cover tightly with clingfilm to continue to steam and cool down slightly. (At least 10 minutes.)

Peel or scrape the skins off, and discard the seeds.

Slice the peppers into strips, roughly 1cm in width. Slice the aubegine into strips as best as possible. 

Peel the onion and cut it into quarters or smaller. 

Season the vegetables with salt and pepper and drizzle liberally with extra virgin olive oil and a little splash of sherry vinegar (to taste) 

Mix well and arrange on a serving plate 

Serve warm or cold with some bread and allioli.