Slow-roasted peppers, aubergines and tomatoes with basil and almond dressing

Known as escalivada in Spain, this dish can make the dullest supermarket produce sing. The quantities given are to serve two generously, as that’s what’ll fit comfortably into a standard roasting tin, but you can easily double this up as part of a veggie feast, and even bring the vegetables to the table whole before “carving” and dressing them.

SERVES TWO TO THREE INGREDIENTS

2 aubergines, pricked all over with a fork

3 romano peppers

6 large vine tomatoes

1 red onion, quartered Handful of fresh thyme sprigs 4 large garlic cloves, unpeeled 1 tbsp olive oil

2 tsp sea salt

50g whole almonds

1 tbsp lemon juice

1 tbsp extra-virgin olive oil 25g fresh basil, roughly torn or chopped

To serve

Good crusty bread

METHOD

Preheat the oven to 200C/180C fan/Gas 6. Tip the whole aubergines, red peppers, vine tomatoes, onion, thyme, garlic, olive oil and one teaspoon of salt into a large roasting tin, then use your hands to coat everything really well in the oil and salt.

Transfer to the oven and roast for one hour, chucking the almonds in for the last 10 minutes to toast.

Remove the tin from the oven – the veg should be charred all over and very soft when prodded. Rescue the garlic, and leave the rest of the veg to sit while you whisk the lemon juice, extra-virgin olive oil and another teaspoon of sea salt together with the squeezed-out and mashed roasted garlic.

Using a knife and fork, remove the inedible tops and stems, then roughly tear the softened vegetables apart. Scatter over the basil and the dressing, then mix really well together. Serve warm, with some good crusty bread.