Escalivada: slow roasted peppers, aubergines and tomatoes

Updated at: Thu, 17 Aug 2023 13:00:13 GMT

Step 1

Preheat the oven to 180C. Tip the whole aubergines, red peppers, tomatoes, onion, thyme, garlic, olive oil and 1 tsp of salt into a large roasting tin.

Step 2

Transfer to the oven and roast for 1 hour chucking the almonds in for the last 10 minutes to toast

Step 3

Remove from the oven - the veg should be charred all over and soft to touch. Rescue the garlic and leave the rest of the veg to sit while you whisk the lemon juice, olive oil abs another 1 tsp of salt together with the squeezed out and mashed roasted garlic.

Step 4

Using a knife and fork, remove the inedible tops and stems from the veg and roughly tear the veg apart.

Step 5

Scatter over the basil and the dressing and then mix really well together. Serve with warm bread or couscous

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