Spanish Roasted Vegetables Recipe

Ingredients

• 4 tomatoes
• 2 eggplants
• 3 onions
• 2 red bell peppers
• 1 green bell pepper
• 3 garlic cloves
• Salt and pepper to taste
• 1/2 cup (100ml) extra virgin olive oil (you can use just a splash too)

Instructions

1. 1

   Preheat the oven to 180ºC (356°F).

2. 2

   Peel the onions, and cut the bell peppers...: Peel the onions, and cut the bell peppers in half but only to remove the seeds.

3. 3

   Wash all the vegetables with a lot of...: Wash all the vegetables with a lot of water (especially those that go with the peel) and place them on a baking sheet. Add the garlic cloves (you can peel them or do that later).

4. 4

   Poke holes in the eggplants with a knife...: Poke holes in the eggplants with a knife so they don't burst while cooking.

5. 5

   Add a little extra virgin olive oil and...: Add a little extra virgin olive oil and salt on top.

6. 6

   When the oven is already hot, put the...: When the oven is already hot, put the tray with the vegetables and cook it for 50 minutes at that same temperature (or medium to low heat).

7. 7

   Halfway through cooking, flip them over so they...: Halfway through cooking, flip them over so they cook evenly.

8. 8

   When the vegetables are cooked, remove the tray...: When the vegetables are cooked, remove the tray from the oven and cut them into strips. At this point, remove the skin from the eggplant and tomato (it is easier than when they are raw).

9. 9

   If you choose not to peel the garlic...: If you choose not to peel the garlic before, you just have to press the skin and it will come out completely.

10. 10

    Put the vegetables in another tray or bowl...: Put the vegetables in another tray or bowl to be able to serve them (make sure to pass the juice of the vegetables too, since it is full of flavor). Let cool or come to room temperature.

11. 11

    Once cold, add a little extra virgin olive...: Once cold, add a little extra virgin olive oil, salt, and finely chopped garlic. Serve and enjoy.