Ingredients
Method
Prep & Preheat
- Preheat your oven to 425°F (220°C) or heat a grill to medium-high. Wash all the vegetables, keeping them whole, no peeling or slicing.
Roast or Char
- Place the whole vegetables on a baking sheet (or directly on the grill). Cook for 45-75 minutes, turning occasionally, until the skins are deeply blackened and blistered and the vegetables have softened and collapsed.
Steam (Essential Step!)
- Transfer the hot, charred vegetables to a large bowl and cover tightly for 15 minutes. Do not rinse them; this step loosens the skins and enhances flavor.
Peel & Slice
- Once cool enough to handle, gently peel off the charred skins. Remove the pepper seeds. Slice or tear all vegetables into ½-inch strips.
Dress & Serve
- Arrange the strips on a platter. Drizzle generously with olive oil and a splash of sherry vinegar. Season with salt and pepper, then let the dish rest for 30 minutes at room temperature before serving.
Notes
Pro Tip: The steaming step is critical for flavor retention and easy peeling.
Do not rinse the roasted vegetables, as this washes away the smoky compounds. Serve with good bread or anchovies.