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!
