Roasted Vegetables with Anchovies (Escalivada)
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Ingredients
- 2 aubergines, cut into chunks
- 3 red peppers
- 2 onion, quartered
- 8 anchovy fillets in oil
- 2 garlic cloves
- 4 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
Nutrition (per serving)
- Calories
- 241 kcal
- Protein
- 5.8 g
- Carbohydrate
- 17.5 g
- of which sugars
- 12.6 g
- Fat
- 15 g
- of which saturates
- 2.2 g
- Fibre
- 7.4 g
- Salt
- 0.76 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the aubergines, peppers and onion in half the olive oil and roast for 35-40 minutes, turning once, until soft and lightly charred.
- 2
Leave to cool slightly, then peel the peppers and slice all the vegetables into strips.
- 3
Arrange on a platter, grate over the garlic and drizzle with the remaining olive oil and the sherry vinegar.
- 4
Lay the anchovy fillets over the top and season with a little salt and pepper.
- 5
Serve warm or at room temperature with bread.
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