Escalivada: Slow roasted peppers, aubergines and tomatoes with a basil and almond dressing
Roast vegetables with basil and almond dressing from The Green Roasting Tin
Ingredients
- 2 aubergines pricked with a fork
- 3 red pointy peppers
- 6 large vine tomatoes
- 1 red onion quartered
- 1 handful thyme sprigs
- 4 large garlic cloves unpeeled
- 1 tbsp olive oil
- 2 tsp sea salt
- 50 grams almonds
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 25 grams fresh basil roughly torn
Instructions
- Preheat oven to 180 C fan/200 C/ gas 6. Tip the whole aubergine, red peppers, vine tomatoes, onion, thyme sprigs, garlic cloves, olive oil and 1 teaspoon of salt into a large roasting tin. Use your hands to coat the vegetables with the oil and salt.
- Roast in oven for one hour. Add the almonds for the last ten minutes.
- Remove the tin from the oven. The vegetables should be charred and very soft. Remove the garlic cloves and squeeze out the roasted garlic.
- Whisk the lemon juice, extra virgin olive oil and a teaspoon of salt along with the squeezed out garlic.
- Cut off the tops and stems of the aubergine and peppers and roughly tear the vegetables open.
- Finally, scatter over the basil and the lemon and garlic dressing and mix well.
- Serve with crusty bread or pearl barley.