Ingredients For 4 people: 2 red peppers 2 onions 4 potatoes 2 aubergines Artichokes (optional) Extra virgin olive oil Salt Vinegar (optional) Preparation time: 60 minutes Difficulty: Easy Instructions Wash all the vegetables well and dry them with a cloth. Grill the vegetables directly over the flame or, if possible, over charcoal embers. If you do it in the oven, preheat it to 200ºC and place the vegetables on a tray lined with baking paper. Check each piece and turn them frequently until they take on a nice toasted colour. Aubergine and artichoke cook faster than peppers, potatoes and onions. Once cooked, wrap the vegetables in parchment paper for a few minutes. This will help them retain their juice and aroma and make it easier to peel them. Peel and cut the vegetables: Wet your fingertips and stretch the skin, which will come off easily. Cut the aubergine and pepper into long strips, peel the artichoke and cut it into quarters, cut the potato in half, and peel the onion. Arrange a little of each vegetable on the plate and serve the escalivada before it cools. Encourage each diner to season it to their liking with extra virgin olive oil, salt and, if desired, a little vinegar. Presentation and recommended dressings Escalivada can be presented in many ways. You can serve it as a stand-alone dish, accompanied by toasted bread, or as a side dish for grilled meats and fish. You can also add anchovies, herring, a clove of minced garlic, a hard-boiled egg or chopped cod to make it more complete. Other related recipes Catalan salad Cod esqueixada