6 red bell peppers (1 kg)
2 large eggplants (670 g)
6 ripe tomatoes (675 g)
2 large onions
salt to taste
1/2 cup olive oil (120 g)
3 garlic cloves
6 red bell peppers (1 kg)
2 large eggplants (670 g)
6 ripe tomatoes (675 g)
2 large onions
salt to taste
1/2 cup olive oil (120 g)
3 garlic cloves
Remove the skins from the bell peppers, eggplants, and tomatoes
Cut the bell peppers into strips
Cut the eggplants into strips as well
Peel the onions and wrap them in aluminum foil
Do the same with the tomatoes
Place them in a hot oven (400°F) to roast without burning: count 30 minutes for the tomatoes and 45 minutes for the onions
Cut the onions and tomatoes into quarters
Arrange the bell peppers, eggplants, tomatoes, and onions on a platter, drizzle with olive oil, season with salt and crushed garlic cloves
Serve in 4 portions.
