Escalivada (Catalan Roasted Vegetables)

1. 1

   Preheat your oven to 350u00b0 F.

2. 2

   Wash and dry your vegetables, rub them with olive oil, sprinkle them with a few pinches of salt, and wrap them in foil. Place on a baking sheet, and roast for 2 hours. (Note: You can also just roast them, unwrapped, at 375u00b0 F for the same amount of time, or until they're all completely soft.)

3. 3

   Remove from the oven and let cool. Peel the skins off of the eggplant and the peppers. Slice your vegetables into 1/2- to 1-inch slices. Add a pinch of salt, drizzle generously with oil, and add a big splash of sherry vinegar -- start with a teaspoon or two, taste, and adjust to your liking. Serve with bread, cheese, meat, fish -- whatever you like, really.

* Per serving · 4 servings · Values may vary.