Escalivada

Description
Catalan roast vegetables. Escalivada can be served on its own (delicious with Romesco Sauce), or as an accompaniment to meat or fish dishes. This is a beautifully colorful dish and an elegant addition to a classy dinner party.

Ingredients

 * 3 red peppers
 * 2 small eggplants
 * 2 onions
 * 3 garlic cloves
 * enough olive oil to coat vegetables generously
 * 3 tomatoes
 * salt to taste

Directions

 * 1) Wash all of the vegetables, dry and then coat in olive oil and salt to taste, and place on the grill.
 * 2) Roast until the skins are blackened If you don’t have a grill, you can use an oven.
 * 3) Once the skins of the vegetables are blackened, remove from heat and place in a bowl. Cover and allow to cool.
 * 4) Then, peel all of the skins of the vegetables and arrange on a platter.
 * 5) Dress in more olive oil and salt to taste.