Traditional Escalivada al forn

Preheat the oven to 180ºC. While it is heating, wash the eggplants and peppers. It is important to wash the vegetables well before cooking to remove any dirt or pesticides.

Place the vegetables and the head of garlic in a baking dish. Add a drizzle of olive oil and salt to taste. I recommend being generous with the amount of oil to obtain well browned and tasty vegetables.

Bake the vegetables for 1 hour, turning them every 15 minutes so that they roast evenly. Cooking time may vary depending on the oven, so it is good to check them from time to time so they don't burn.

Once the vegetables are roasted, remove them from the oven and let them cool a little before peeling them. This is an important part that you should not skip. Cooling will allow you to handle the vegetables easily and remove the skin without any problems.

Once the vegetables are cool enough to handle, peel the skin off the eggplants and peppers, removing the seeds as well. For the peppers, you will find it easier to peel them if you put them in a plastic bag and rub them with your hands. As for the garlic, simply separate the cloves and remove the skins.

Cut the vegetables into strips and serve on a plate, drizzling with a little more olive oil. This is a dish that can be enjoyed at room temperature, so there is no need to reheat it before serving.