Step 1/3
- 3 yellow bell peppers
- 5 tomatoes
- 2 red onions
- 100 ml olive oil
- salt
- oven
- large bowl
- rubber spatula
- cutting board
- knife
Pre-heat oven to 240°C/460°F. Halve bell peppers and remove the core. Wash tomatoes and peel onions. Quarter bell peppers, tomatoes, and onions. Add vegetables together with olive oil to a large bowl, season with salt and mix well.
Step 2/3
- 6 cloves garlic
- 2 chili peppers
- baking sheet
- parchment paper
- spatula
Transfer sliced vegetables together with the garlic and chili peppers to a parchment-lined baking sheet and bake in oven at 240°C/460°F, using the grill function, for approx. 15 min. Remove from oven and turn vegetables, make sure to turn the bell peppers skin-side up. Place back into the oven and bake for approx. 15 – 20 min. more, or until vegetables turn slightly brown. Remove from oven.
Step 3/3
- 1 tsp cane sugar
- ½ lemon
- 20 ml olive oil
- salt
- pepper
- ciabatta bread for serving
With your fingertips, press roasted garlic out of its peel. Finely slice roasted vegetables, chop garlic, and add to a bowl. Juice lemon. Add cane sugar, lemon juice, and remaining olive oil to the bowl, season with salt and pepper, and mix thoroughly. Serve on freshly toasted ciabatta bread and enjoy!
in Berlin