Escalivada

Brush the peppers, eggplants and onions with a drizzle of oil. The best way is to distribute it with your hands to make sure it is well distributed over the entire surface.

Place the vegetables on the oven rack, well above, and put 2 glasses of water in the oven tray, at the bottom, to create a little steam.

Cook on the grill at maximum power for 45 minutes. The skin of the vegetables, especially the peppers, will burn, it is normal. Turn the vegetables so that the grill cooks them on all sides.

When the 45 minutes have passed, remove the peppers and eggplants from the oven, leaving the onions in for 10 more minutes, as they take longer to cook.

Transfer all the vegetables to a serving dish and cover with cling film to allow them to sweat. When the onions are ready, lift one end of the cling film, put them in the same dish and cover again.

After about an hour and a half, when the vegetables no longer burn to the touch, prepare a bowl with a strainer and an empty bowl.

Peel the vegetables over the bowl with the strainer to keep all the juice they release. Clean the vegetables without skin (peppers without seeds), cut them into strips and keep them in the empty bowl.

When all the vegetables are clean, grate the garlic on top, add the oil, salt to taste and mix, being careful not to break the vegetables, which will be very tender. Keep in the refrigerator. Of course, if you do not like garlic very much, you can add less or not at all. The oil is essential.

Also save all the juice that the vegetables have released and we have in the bowl with the strainer in an airtight jar. It has all the flavor of the escalivada and can be added to a vinaigrette to dress salads or, as they do in the ÀBaC, prepare a "deconstructed toast" of escalivada.