Ashes: a selection of vegetables

Serves 4-6 as part of a feast Light your fire one hour ahead of time. A fireplace at home will do. Always use hot embers and ashes, not red-hot coals.

— 3 bell peppers — 6 onions — 3 aubergines — 125ml extra-virgin olive oil — 2 tbsp fresh thyme leaves — 2 tbsp fresh oregano

leaves — 2 tsp grated lemon zest — 2 bunches rocket, trimmed, washed and dried — 175g Cuartirolo, Port Salut or mozzarella cheese, sliced 1-1½cm thick — handful of Kalamata olives, chopped

Prepare a bed of embers. Bury the peppers, onions and aubergines so that they are completely, evenly covered. Roast for 10 minutes.

Using tongs, spread the embers apart and turn over the vegetables. Replace the embers and cook for a further 10 minutes.

Carefully dig out the vegetables. Clean off the ashes with paper cloth.

Peel and core the peppers and tear into 5cm strips. Split the onions in half. Cut the aubergines in half lengthwise.

Pour six tablespoons of olive oil into a bowl. Stir in the thyme, oregano and lemon zest. Set aside for an hour.

Heat a large cast-iron pan over a high heat. Brush the cut sides of the onion and aubergine pieces with olive oil. Place cut-side down on the pan. Add the peppers. Cook for 2-3 minutes.

Arrange the rocket on a platter. Add the vegetables.

Wipe off the cooking surface. Brush with olive oil. Over a medium heat, brown the cheese slices on one side only, for 1-2 minutes. Using a spatula, place them brownedside up on the platter.

Drizzle with dressing. Sprinkle with chopped olives, then serve.