Catalan fire-roasted vegetables (Escalivada)

1. Preheat the oven to 200 °C. Wash the aubergines, peppers, unpeeled onions and tomatoes, put them in a roasting tin and brush with a little olive oil.

2. Roast for 45-60 minutes, turning now and then: take the tomatoes out after 25-30 minutes and roast the rest until the skins are blackened and the flesh completely soft.

3. Put the peppers and aubergines in a bowl, cover and leave to "sweat" for 10 minutes – this makes them easier to peel.

4. Peel all the vegetables; seed the peppers and aubergines and tear into long strips, cut the onions into quarters and the tomatoes into slices.

5. Arrange on a plate, sprinkle with finely chopped garlic and coarse salt and drizzle generously with olive oil together with the roasting juices.

6. Serve lukewarm or at room temperature, on its own, on toast or with meat.

Tip: The original version is roasted over embers, which gives it its smoky flavour – if you have a barbecue, make it there.