Escalivada

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
Wash all of the vegetables, dry and then coat in olive oil and salt to taste, and place on the grill. Roast until the skins are blackened (roasting on the grill is called “ a la brasa” in Catalan). If you don’t have a grill, you can use an oven. Once the skins of the vegetables are blackened, remove from heat and place in a bowl. Cover and allow to cool. Then, peel all of the skins of the vegetables and arrange on a platter. Dress in more olive oil and salt to taste. 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.