Escalivada and artichokes

Ingredients

4 eggplants

4 red peppers

4 small onions

3 small tomatoes

2 cloves garlic

Salt, extra virgin olive oil

Time of completion: 50 min.

How to make it

For the artichokes:

First, we remove the firsts layers of the artichokes, and rub them with some of lemon.

Then, we split into two pieces and put them at the tray of the oven with some oil below and above.

Next, pour it over a little lemon pepper and seasoning.

Now bake it for 20 minutes at about 210 degrees.

For the escalivada:

First, we place the eggplants, peppers and onions on a tray and introduce them in the oven. Approximately 25 minutes, will introduce the tomatoes because they require less time. We put out the fire after 40 minutes, after checking that they are made.

Then, we remove from water and wrap each class separately, making them stand for 20 minutes.

To peel is helpful to have a bowl of water nearby.

Once again they are all vegetables are peeled and removed the seeds from the peppers, cut strips lengthwise and place them in a bowl.

Add chopped garlic, season with salt. Finally, take a good splash of extra virgin olive oil.

How to serve it

The roast can be served with cream sauce and very peppers too.
Can present the dish with parsley and potatoes.

It can be accompanied with chips or salad. You can put eggplant, carrots, tomatoes and peppers.